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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Lil chinchang
[email protected]This stock is perfect for making soup. It's so flavorful and rich, and it makes the soup taste amazing.
Antonio Martinez
[email protected]This recipe is a keeper. I will definitely be making this stock again and again.
Uka_yaa TV
[email protected]I've tried many chicken stock recipes, but this one is my favorite. It's so easy to make, and the stock is always delicious.
Aftab Vaii
[email protected]This stock is a great way to use up leftover chicken bones. It's also a great way to add flavor to your soups and stews.
Tayyba Saqlain
[email protected]I'm not a big fan of cooking, but this recipe was so easy to follow that even I could do it. The stock turned out great, and I'm so glad I tried it.
Ratif Abdulai
[email protected]I was really impressed with this recipe. The stock was so flavorful and rich, and it was so easy to make. I will definitely be making this again.
Renuka Kumuduni
[email protected]This is the best chicken stock recipe I've ever tried. It's so easy to make, and it tastes amazing. I use it in all my soups and stews, and it always makes them taste better.
Patrick Mumba
[email protected]I've made this stock several times now, and it's always a hit. My family loves it, and I love how easy it is to make.
Da Zraa Dard دہ زڑہ درد
[email protected]I'm so glad I found this recipe. I've been looking for a good chicken stock recipe for ages, and this one is perfect. The stock is rich and flavorful, and it's perfect for soups, stews, and sauces.
Irfan Afridi
[email protected]This recipe is a must-try for any home cook. It's easy to make, and the stock is delicious. I highly recommend it.
Rashid Islam
[email protected]This stock is a game-changer. It's so much better than store-bought stock, and it's so easy to make. I will never buy store-bought stock again.
Timothy Anglin
[email protected]I love this recipe because it's so versatile. I can use it to make chicken soup, noodle soup, or even just a simple broth. It's also great for deglazing pans or adding flavor to rice or vegetables.
Raghubir Thagunna
[email protected]This stock is the best! It's so easy to make, and it tastes like it came from a fancy restaurant. I use it in all my soups and stews, and it always makes them taste amazing.
frankie raffermati
[email protected]I've been using this recipe for years, and it never fails me. The stock is always flavorful and rich, and it's so easy to make. I love that I can use any kind of chicken bones, so I never have to waste anything.
Stella Ezeobi
[email protected]This chicken stock recipe is a lifesaver! I used to buy store-bought stock, but it never tasted as good as homemade. Now, I always have a batch of this stock in my freezer, and it makes all my soups, stews, and sauces taste amazing.