Ready in 45 minutes
Chicken stock... easy right?? so why are so many still buying the powdered stuff?? whats in that?
Why not make an easy, simple and tasty alternative!
"Making this now. It looks great and makes the whole house smell so good. I always make my own stock and can it, but never used ginger. I grow all my own herbs, so I am using terragon, thyme, and parsley.I just bought some fresh ginger root, so Ill try that too. Thanks for posting. Ill post a pic soon."- aphilbeck8
109 people want to try | 179 have favorited
Top-ranked recipe named "Chicken Stock"
I usually save up chicken bones in a bag in the freezer and use them all in one shot...
Begin by placing the chicken carcasses into a large pot
Add enough water to cover the bones, if you have alot of bones or a shallow pot, just put enough water in to come to 1 inch below the rim.
If the carcasses were raw, bring to a simmer and skim off any foam or "build up"
If the carcasses were from a roasted chicken or similar, you should only have to skim off oil
Once the foam is gone we can start building the stock...
add the remaining ingredients and bring to a simmer.
***If possible do not boil hard, this will cause the stock to become cloudy, its not a big deal but if you can slowly simmer the stock for 3 to 5 hours, it will promote flavor and a nice clairty for soups like chicken noodle, italian wedding or asian broths...
during the simmering period, keep an eye on your stock, you should lose about 1/2 inch per hour, so if you leave it on too long you will have nothing left. As a point of reference at a simmer i leave it on for around 4 hours.
when your ready, shut off the heat, you may notice a light layer of oil on the surface, i leave this on to skim off later for stuffings or gravys. Use tongs or a small skimmer to remove the bones and vegetables, then strain the liquid into a bowl or even another pot.
Hopefully you will yield 4 to 6 litres of stock.
Use in your favorite soups and broths.
***Just as a note, if you reduce this liquid to half, you will get a glace de poulet, which when cooled should geletinize. This is GOLD!!! I like to pour the reduced stock into a baking pan, chill it and cut it into squares. This allows for the production of quick sauces.
A basic and simple Base for soups and sauces...
BigOven makes mealtime easy!
You may also enjoy:
aphilbeck8 1 year agoMaking this now. It looks great and makes the whole house smell so good. I always make my own stock and can it, but never used ginger. I grow all my own herbs, so I am using terragon, thyme, and parsley.I just bought some fresh ginger root, so Ill try that too. Thanks for posting. Ill post a pic soon.
Querian 2 years agoSo easy! I made this with leftover chicken pieces from the whole chickens I sometimes roast (innards, necks). Since I didn't have any celery or carrots I used fennel and it all came out great. I loved adding Ginger, I haven't used that in stock before.
Orange_Chef 4 years agoA basic and simple Base for soups and sauces... [I posted this recipe.]