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How to Make Chicken Stock easy recipe

To make chicken stock, start with scraps of chicken or chicken carcasses or Leftover chicken pieces with bone.You also need onions, celery.Put the chicken scraps, onions, celery and salt in a huge stock pot with water. You can also use a little bit of chicken soup base to speed up the process a little. Let it cook.Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
 


When you're through cooking it, remove the meat and veggies and strain the stock somehow. You can  use a yogurt strainer and a fat separator, which removes the fat by taking the liquid off the bottom. Any fine strainer will work. You can also remove the fat by cooling the stock.

Now you have delicious chicken stock ready to put in the freezer and which can be used in a huge variety of dishes. 

Tips: One trick that  you should not drain off the fat. Let the chicken fat solidify, forming a layer on top of the stock. This layer of fat acts as a natural protector from the air that houses bacteria. You can prolong the life of your stock by bringing the whole thing to a boil for 10 minutes every few days, again, letting it cool with that protective layer.
You can add ginger and garlic also while boiling.

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