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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Rohail Bhutta
[email protected]This stock is a lifesaver! I used to spend so much money on store-bought stock, but now I make my own and it's so much cheaper. It's also way more flavorful.
Mazakat Ali
[email protected]I've tried a lot of chicken stock recipes, but this one is by far the best. It's so flavorful and versatile. I use it in everything from soups to stews to rice dishes.
Joshua Lounds
[email protected]This chicken stock is a staple in my kitchen. I use it in everything from soups to sauces to gravies. It always adds a delicious flavor boost.
Msndbdb Ksjs
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this stock without any problems. It turned out great!
Corbyn
[email protected]This stock is amazing! It's so flavorful and rich, I can't believe I used to buy store-bought stock. This is the real deal.
Aurora Maldonado
[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 definitely a keeper.
Joan Jaykpah
[email protected]This chicken stock is so versatile. I use it in soups, stews, gravies, and even rice dishes. It always adds a delicious flavor boost.
Makonsd444 Makonsd444
[email protected]I love that this recipe uses simple ingredients. I always have chicken bones and vegetables on hand, so I can make this stock anytime I need it.
SEMION JOHN
[email protected]This stock is a lifesaver! I used to spend so much money on store-bought stock, but now I make my own and it's so much cheaper. It's also way more flavorful.
Unisha Moktan
[email protected]I've tried a lot of chicken stock recipes, but this one is by far the best. It's so flavorful and versatile. I use it in everything from soups to stews to rice dishes.
Ndubuisi Judith
[email protected]This chicken stock is a staple in my kitchen. I use it in everything from soups to sauces to gravies. It always adds a delicious flavor boost.
Ishwor Kumar Bista
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this stock without any problems. It turned out great!
abdul kader
[email protected]This stock is amazing! It's so flavorful and rich, and it makes my soups and stews taste incredible. I'll never buy store-bought stock again.
donnie sanders
[email protected]I've been making this chicken stock for years and it never disappoints. It's the perfect addition to soups, stews, and gravies. I also love using it to cook rice and quinoa.
Saif Ansari
[email protected]This recipe is a lifesaver! I used to buy store-bought chicken stock all the time, but now I make my own and it's so much better. It's also way more affordable.
Gautam Sahani
[email protected]So easy to make and so delicious! I love that I can control the ingredients and the flavor of my stock. I also appreciate that it's a great way to use up leftover chicken bones.
Mason Vela
[email protected]This chicken stock recipe is a game-changer! I've tried store-bought stock before, but homemade is on a whole other level. The flavor is rich, deep, and incredibly versatile. I used it to make a soup last night, and it was the best soup I've ever had