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Basic Chicken Stock
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | whole | Chicken » quartered |
Chicken
Chicken - pronounced 'CHIK-in' is a type of poultry and one of the most common and versatile meats eaten worldwide. It can be prepared in numerous ways, including grilling, baking, frying, and boiling.
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Chicken |
|
| 10 | cups | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 2 | medium | Onions » halved |
Onions
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface
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|
|
| 4 | whole | Cloves |
Cloves
Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications.
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Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are |
|
| 2 | stalks | Celery » roughly chopped |
Celery
Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking.
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It's a staple in many kitchens, is known for its |
|
| 2 | large | Carrots » roughly chopped |
Carrots
Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties.
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Crunchy, sweet, and highly nutritious, carrots are used |
|
| 8 | whole | Peppercorns | ||
| 1 | whole | Bay Leaf |
Bay Leaf
Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen
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|
|
| 2 | teaspoons | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1 | tablespoon | Parsley » chopped |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most
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|
|
| 1/2 | teaspoon | Dried Thyme |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 1 Hour 20 Minutes | 1 Hour 45 Minutes | 3 hours 5 minutes |
Directions:
1. Place all ingredients in 6 quart stock pot; bring to boil.
2. Reduce the heat, partially cover pot with a lid and simmer gently 1 hour.
3. Remove chicken from the pot and cool slightly until you can comfortably handle the chicken with your hands.
4. Remove and discard the skin.
5. Remove chicken from the bones. Place the meat in a covered container and refrigerate or freeze. This chicken can be used in soups, casseroles or salads.
6. Return bones to the pot and continue to simmer for 1 hour more.
7. Strain chicken stock, pressing solids through a sieve to extract all liquid.
8. Discard the solids. They have done their job.
9. Cover and refrigerate the stock and use it within 2 days.
10. For longer storage; skim the fat from the top when it is completely cooled.
11. Label and date the container and freeze.
Submitted by Kagar K. | November 17th, 2023 See all of Kagar K.'s Recipes.
Filed Under:
Tested and True
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| @Kagar K. | November 17th, 2023 |
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This stock will keep in the refrigerator for 3-4 days and in the freezer for 2-3 months. I gave it a 5 |