Chicken Stock

Chicken Stock

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

Top-ranked recipe named "Chicken Stock"

5 avg, 3 review(s) 100% would make again

Ingredients

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3 each Chicken Carcass/bones; whole or seperated
1 ltr Onion; chopped
1/2 ltr Celery; chopped
1/2 ltr Carrot; chopped
2 each Bay leaf
4 tablespoons Black pepper corns; whole
2 cloves Garlic
1 tablespoon Oregano
1 tablespoon Thyme
1/2 inch Ginger; minced
6 ltr Water

Original recipe makes 16 Servings

 

Preparation

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.

Notes

A basic and simple Base for soups and sauces...

Credits

Added on Award Medal

photo by aphilbeck8 aphilbeck8

you can see my fresh herbs I just added. photo by aphilbeck8 aphilbeck8

Canned and ready photo by aphilbeck8 aphilbeck8

photo by Orange_Chef Orange_Chef

Calories Per Serving: 8 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
So 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.
Querian 2 years ago
A basic and simple Base for soups and sauces... [I posted this recipe.]
Orange_Chef 4 years ago
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