HOW TO MAKE CHICKEN STOCK

HOW TO
CHICKEN STOCK
     
     This chicken stock recipe is so simple, fresh tasting and all the more they are healthy and have no preservatives. It is usually one of those things that most of us don't bother to do.  With readily available Stocks and Stock Powders in the market, we literally don't bother to do this trivial job.  But I feel there are very good reasons why we should make this Chicken Stock at home:
                                                          - it is really an easy task
                                                          - yields marvellously smelling stock
                                                          - they are packed with flavours
                                                          - they are healthy
                                                          - all the more they have no preservatives
                                                          - they are cheap too
     In simple terms - Stock is an infusion -most commonly prepared with meat or poultry bones, vegetables, and aromatics boiling in water for a while.  The final extract, called as STOCK is infused with all the essences and are rich with flavours and fragrance from the ingredients used. The usage of Stocks is very ancient and are used in most of the Cuisines, Around the World. This Chicken stock is quite versatile that it can be used as the base for soups and sauces or as braising liquids, to cook Rice or Noodles and so on.


Cuisine : All Around the World
Recipe Type : Stock
Difficulty : Easy
Yields : 1 - 11/2 Litre of Stock
Author : SM


Preparation Time - 10 Minutes
Cooking Time - 2-3 Hours

INGREDIENTS :

Chicken Bones - 1 Kg.
Onions - 1 No.
Garlic - 2 Cloves
Leeks - 1 Stalk
Celery - 1 Stalk
Thyme - 2 Sprigs
Bay Leaf - 1 Leaf
White Peppercorns - Few

METHOD :

  • Combine all the ingredients in a large Stock Pot.
  • Cover it with cold water and bring it to boil.
  • Once it starts to boil, reduce the flame.
  • Using a slotted spoon skim off and discard any scum and fat from the surface.
  • Simmer for 2-3 hours, skimming occasionally.
  • Remove from the heat and strain through a fine-mesh sieve.
  • Discard the Bones and Vegetables.
  • Allow the stock to cool.
  • Cool and store them in air tight containers.

NOTES :

  • This stock can be used immediately.
  • Can keep in the refrigerator for 4 Days.
  • Can Freeze for up to 2-3 Months.
  • Divide the stock into smaller portions and Freeze them.
  • Remove the solidified fat from the surface of the stock before using it.
  • Boil the Stock for 2-3 minutes before using it.
  • Can make this stock from left over chicken roast carcasses.
  • But I feel raw carcasses yields cleaner and better-tasting stocks.

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