HOMEMADE CHICKEN STOCK
Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.
Provided by Papagayita
Categories Stocks
Time 3h30m
Yield 10 cups, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
- reduce to simmer & add veggies.
- let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
- Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
- skim froth off as it comes up throughout.
- take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
- you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.
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Angel Mwanawasa
[email protected]I highly recommend this chicken stock recipe. It's easy to make, flavorful, and versatile.
David Xaiver Lewis
[email protected]This stock is perfect for making soups and stews. It adds so much flavor to the dish.
BHsway
[email protected]I love the flavor of this stock. It's so rich and flavorful.
Hasan morshed
[email protected]This stock is so easy to make, and it's so worth it.
John Mosbrucker
[email protected]I've tried other chicken stock recipes, but this one is by far the best.
Jihad Chowdhury
[email protected]This stock is a must-have in my kitchen. I use it all the time.
TheNay Way
[email protected]I'm so glad I found this recipe. It's made my life so much easier.
Katherine Mattinson
[email protected]This stock is a great way to save money. It's much cheaper than buying store-bought stock, and it tastes so much better.
Singal Life06
[email protected]I love that this recipe is so customizable. I can add different herbs and spices to create different flavor profiles.
scott hollis
[email protected]This stock is a great way to add flavor to any dish. I use it in everything from soups and stews to rice and pasta dishes.
Jai Hamilton
[email protected]I've been making this stock for years and it's always a hit. My family and friends love it.
Aliya Guest
[email protected]This is my go-to chicken stock recipe now. It's so versatile and delicious.
Princess Daphne
[email protected]I'm so glad I found this recipe. It's made cooking so much easier and more enjoyable.
Kn Kebabonye
[email protected]I also used this stock to make a chicken pot pie. It was delicious! The stock gave the pie a really hearty flavor.
Aiden Eisenhardt
[email protected]This stock is perfect for making risotto. It adds a creamy, rich flavor to the dish.
Faheem Arain
[email protected]I love that this recipe uses all the leftover chicken bones and vegetables. It's a great way to reduce food waste and get the most out of your ingredients.
Bereket Abebe
[email protected]This stock is so flavorful! I used it to make a chicken soup and it was the best soup I've ever had. The stock added so much depth of flavor to the soup. I will definitely be making this stock again and again.
Lokendra Pun magar
[email protected]I was really impressed with how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this stock without any problems. The instructions were clear and concise, and the ingredients were easy to find.
Ramparvesh Sah
[email protected]This chicken stock recipe is a game-changer! I've made it several times now and it's always turned out perfectly. The flavor is rich and complex, and it's so easy to make. I love that I can use it in so many different dishes, from soups and stews to