Step by Step: How To Make Chicken Stock
Chicken stock is at the base of a variety of different recipes, including soups, risottos and pilafs. Instead of spending money to buy chicken stock at the grocery store, try making your own. It’s really not that difficult at all with our step-by-step guide. Once you’ve perfected your chicken stock skills, you won’t even consider buying the ingredient ever again.
See the original recipe here!
Here are the ingredients that you’ll need:
* 1 lg. chicken
* 9 C. cold water
* 2 lg. onions, each with 2 cloves inserted
* 2 carrots
* 1 celery rib, halved
* 1 tsp. salt
* 1 bay leaf
1. Rinse chicken well with cold water. Place in large pot with 8 C. cold water and bring to a boil, skimming the froth.
2. Add 1 C. cold water and return to a simmer, again removing any froth.
3. Add the vegetables and seasonings and simmer 2 hours, skimming the froth when necessary.
4. Remove chicken, de-bone, and reserve meat for future use if desired.
5. Return bones to the pot and simmer for one hour longer, adding hot water when necessary to cover ingredients.
6. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
7. Shill the stock and remove the fat.
Tips for making chicken stock:
- To pull the calcium out of chicken or turkey bones, add 1 ounce of vinegar to each quart of water (up to 4 ounces total) used when you are making soup stock. It will not give a vinegar taste to the soup, but it will draw out all the nutrients in the bones.
- When boiling meat for soup stock, make large quantities and freeze some in pint containers. When frozen, remove, wrap in freezer paper, and keep on hand for future use.
Don’t like the sound of this chicken stock recipe? Try this Rich Chicken Stock recipe instead!
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