Chicken Stock
6
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This recipe came to me by way of the Recipe Adoption. I am leaving it as is, because it is very a good recipe. Of course, it is a stock, and can be changed around with different herbs to suit your own taste. It is a lengthy process, but if you use a lot of chicken stock, it is well worth the work. NOTE: You can save up your chicken parts in the freezer and then cook this off when you have enough parts. You don't have to go and buy special chicken. You can even use the carcass of baked chicken or turkey to go into this stock.
- Ready In:
- 4hrs 15mins
- Yields:
- Units:
6
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ingredients
- 4 lbs fowl
- chicken giblets, chopped
- 1 onion, stuck with 2 cloves
- 2 leeks, halved lengthwise
- 2 carrots
- 1 stalk celery, halved
- 2 teaspoons salt
- 6 parsley sprigs
- 6 fresh thyme sprigs
- 1 clove garlic, unpeeled
- 1 bay leaf
- chicken neck, chopped
directions
- In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.
- Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.
- Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
- Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.
- Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.
- Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
- Chill the stock and remove the fat.
- The stock may be frozen.
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RECIPE MADE WITH LOVE BY
@Jellyqueen
Contributor
@Jellyqueen
Contributor
"This recipe came to me by way of the Recipe Adoption. I am leaving it as is, because it is very a good recipe. Of course, it is a stock, and can be changed around with different herbs to suit your own taste. It is a lengthy process, but if you use a lot of chicken stock, it is well worth the work.
NOTE: You can save up your chicken parts in the freezer and then cook this off when you have enough parts. You don't have to go and buy special chicken. You can even use the carcass of baked chicken or turkey to go into this stock."
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Great basic recipe I have used for years. I always add 3 whole cloves and no salt (you'll add your own when you use it), and after straining it and letting it cool a bit, let it sit in the fridge overnight to solidify the fat to lift off the next day. After our Christmas dinner is over, I throw the turkey carcass into the stock pot with water and throw it outside on the deck (we're in Canada, it's cold at Christmas!) to freeze and bring it in sometime the next few days to make the broth. I throw the vegies in and toss it on the stove, with a bit more water, frozen and all, and let it simmer. I used to freeze it in peanut butter containers (the plastic ones) but freezer bags work much better, you can lay them flat on a cookie sheet to freeze and they take up no room at all in the freezer that way.1Reply
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Makes a great stock. I added a bit more salt, some whole black peppercorns, and half a red bell pepper that needed used.Reply
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This makes the best chicken stock I've ever had. Thanks for the recipe.Reply
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excellent recipe, highly reccomended.Reply -
This is an excellant stock recipe as is. I used chicken bones and random pieces I had saved in the freezer for stock. I also added more garlic as we like our soup base to be a little garlicy.Reply
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