BASIC CHICKEN STOCK
Provided by Florence Fabricant
Categories soups and stews, main course, side dish
Time 2h30m
Yield About 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Place all ingredients except water, parsley, dill and salt in a kettle. Add water (it should cover the ingredients) and bring to a boil. Boil for five minutes.
- Lower heat to a simmer and during the next five to 10 minutes carefully skim the top of the soup. When the soup seems to be simmering without additional scum collecting on top, add the parsley, dill and season with salt. Allow the soup to simmer for about two hours, adding a little additional water if necessary to keep the ingredients covered.
- Remove chicken, vegetables and herbs and strain soup through a strainer lined with a linen napkin or several thicknesses of cheesecloth.
- Return soup to a clean pot, return to a simmer and taste carefully for seasoning, adding additional salt if necessary. If the soup is too weak, continue simmering it to concentrate it until the desired intensity of flavor is reached. Chicken soup will keep in the refrigerator up to five days or it may be frozen.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 26 milligrams, Sugar 0 grams, TransFat 0 grams
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sam kh
[email protected]This recipe is a great way to get kids involved in cooking. My kids love helping me make stock and they're always excited to eat the soup or stew that we make with it.
Hashem shraim
[email protected]I'm new to cooking and this recipe was really easy to follow. I'm really happy with the way my stock turned out!
Narmeen Asjad
[email protected]I followed the recipe exactly and my stock turned out really bland. I'm not sure what I did wrong.
Adem Ottoman
[email protected]This stock is a little too salty for my taste. I think I'll use less salt next time.
Jamal Curry
[email protected]I'm a vegetarian, but I still love this recipe. I use vegetable scraps instead of chicken bones and it turns out great. It's the perfect base for a vegetarian soup or stew.
Nishan Tamang
[email protected]This recipe is a great way to use up leftover chicken bones. I always have a bag of chicken bones in my freezer and now I know what to do with them!
Khalia Wilson
[email protected]I've tried this recipe a few times and I'm always happy with the results. The stock is flavorful and rich, and it's perfect for making soup, stew, or rice.
Junior Moleya
[email protected]This stock is so easy to make and it tastes amazing. I've used it to make soup, stew, and risotto and it's always been a hit.
Badal Makwana
[email protected]I'm not a huge fan of chicken stock, but this recipe is pretty good. It's definitely better than store-bought stock.
MD NoyonBd
[email protected]This recipe is a lifesaver! I used to buy store-bought chicken stock, but it's so expensive and doesn't taste as good as homemade. Now I make my own stock all the time and it's so much better.
Ahmer Chaudhry
[email protected]I've been making this stock for years and it never disappoints. It's the perfect base for any soup or stew. I also love using it to cook rice or quinoa.
Rishab GamerZ
[email protected]This chicken stock recipe is a game-changer. It's so easy to make and the flavor is incredible. I've used it to make soup, risotto, and gravy, and it's always been a hit. Highly recommend!