Making a good chicken stock (chicken broth) is not difficult butt is time consuming. The extra effort of making home-made stock is priceless. Stock can be frozen and having some stored away in the freezer yields itself to great options in the kitchen. In this page we will explain the delicious and easy “chicken stock” (chicken broth) recipe. And I’ve prepared more than one recipe.
INGREDIENTS
- 1 whole chicken (about 1 kg), chopped into pieces
- 16 cups water
- 1 large onion, peeled and quartered
- 1 large carrot, peeled and cut Into chunks
- 1 leek, trimmed and chopped
- 1 packet bouquet garni or 2 bay leaves
- Pepper corns
- 5 – 6 sprigs each fresh parsley and thyme
INSTRUCTIONS
| STEP 1: Remove the skin from the chicken pieces. Rinse and place in a pot. Pour hot water over the chicken pieces to cover. |
| STEP 2: Bring to a boil and continue cooking for a few minutes. Then remove chicken pieces and discard the water. It is necessary to do this to ensure that the stock is clear. |
| STEP 3: Place chicken pieces back in the pot. Pour in 16 cups fresh water. Bring to a boil and remove all the scum that has accumulated on the surface. |
| STEP 4: Now you are ready to add the rest of the ingredients. Drop them in all at once. |
| STEP 5: Simmer for another 30 minutes. Remove the pot from the heat and strain the stock. |
| STEP 6: Cool completely and freeze in portions for up to 4 months. |
METHOD 2 (chicken stock)
Makes 7½ cups
INGREDIENTS
- 2 lb 4 oz/1 kg chicken, skinned
- 2 celery stalks
- 1 onion
- 2 carrots
- 1 garlic clove
- Few sprigs of fresh parsley
- 9 cups water
- salt and pepper
INSTRUCTIONS
STEP 1: Put all the ingredients into a large pan.
STEP 2: Bring to a boil. Skim away surface scum using a large flat spoon. Reduce the heat to a gentle simmer, partially cover, and cook for 2 hours. Leave to cool.
STEP 3: Line a strainer with clean cheesecloth and place over a large pitcher or bowl. Pour the stock through the strainer. The cooked chicken can be used in another recipe. Discard the other solids. Cover the stock and chill.
STEP 4: Skim away any fat that forms before using. Store in the refrigerator for 3-4 days, until required, or freeze in small batches.