CHICKEN STOCK
Steps:
- 1. Place the chicken bones in a 6- to 8-quart stockpot, add the cold water, and bring to a boil, stirring occasionally with a wooden spoon and skimming the white foam from the top of the stock. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Turn down to a simmer and skim again. It is important to have a clean stock before you add the other ingredients, because the foam is impure and should not be cooked into the stock; if the stock is not clean before you add the herbs and spices, you will wind up skimming them off, altering the flavor of the recipe. However, there is no need to skim the fat; it will flavor the stock during the cooking and can be removed after straining.
- 2. Add the onions, celery, carrots, garlic, bay leaves, parsley stems, thyme, cloves, and peppercorns and simmer slowly for 3 hours, gently stirring a few times. Top the stock off with water if the level goes below the bones. Towards the end of the cooking time, season the stock lightly with salt and start tasting it for doneness.
- 3. Strain the stock through a fine-mesh sieve. If you are not going to be using it within the hour, chill it as quickly as possible. You can skim the fat while the stock is still warm, but the easiest way is to wait until the fat solidifies at the top of the chilled stock, then just remove it in one piece. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
- Follow my recipe, but dont be afraid to add a bit more chicken, onion, carrot, and/or celery. The vegetables for the stock can be coarsely chopped, in large pieces - the cooking time is ample to extract all of their flavor.
- For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.
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Yomiking Ibrahim
[email protected]This is my new favorite chicken stock recipe. It's so easy to make and the results are amazing. I've used this stock to make soup, risotto, and even gravy. It always turns out perfect.
Sajjad King
[email protected]I'm so glad I found this recipe. I've been looking for a good chicken stock recipe for a long time. This one is perfect! The broth is so flavorful and has a beautiful golden color. I've used it to make soup, risotto, and even gravy. It always turns o
Sofia Liakoudi
[email protected]This recipe is a winner! The chicken stock is so flavorful and has a beautiful golden color. I used it to make a chicken noodle soup and it was the best chicken noodle soup I've ever had.
Kim Reimer
[email protected]I was pleasantly surprised by how easy this recipe was to make. I've never made chicken stock before, but this recipe made it so simple. The broth turned out great and I'm so glad I tried this recipe.
Chamali Sadalika
[email protected]This is a great recipe for beginners. It's so easy to follow and the results are amazing. I've used this stock to make soup, risotto, and even gravy. It always turns out perfect.
VICTORIA OLAMIDE OYEKOLA
[email protected]I've been making chicken stock for years, but this recipe is by far the best. The broth is so flavorful and has a beautiful golden color. I love using it to make soups, stews, and sauces.
Kopala West
[email protected]This recipe is a lifesaver! I always have a batch of chicken stock in my freezer and it comes in handy for so many different dishes. I love that it's so easy to make and that I can control the ingredients.
Wenpeng Love
[email protected]I'm not a huge fan of chicken stock, but this recipe changed my mind. The broth was so rich and flavorful, I couldn't get enough of it. I used it to make a chicken noodle soup and it was the best soup I've ever had.
Chnimar
[email protected]This is my go-to chicken stock recipe. It's so easy to make and always turns out great. I love using it to make soups, stews, and sauces.
Naheed afridi
[email protected]I was really impressed with this recipe. The chicken stock was incredibly flavorful and had a beautiful golden color. I used it to make a chicken pot pie and it was the best chicken pot pie I've ever had.
Fady Rock
[email protected]This recipe is a keeper! I love that it's so easy to make and that I can use it for so many different dishes. I've used it to make soup, risotto, and even gravy. It always turns out perfect.
Zain Tariq
[email protected]Absolutely delicious! I've tried many chicken stock recipes, but this one is by far the best. The broth is rich, flavorful, and has a beautiful golden color. I used it to make a chicken noodle soup and it was a hit with my family.