Receta Homemade Chicken Stock That’s Better Than Store-Bought
Homemade Chicken Stock That’s Better Than Store-Bought
2 comments / 0 reviews by Joanne • March 2, 2017 2 comments This homemade chicken stock will knock the socks of anything you can buy at the store. Jump to the Homemade Chicken Stock Recipe or read on to see our tips for making it.
Not only does this taste better than the box, it requires little effort from you. It even lasts in the freezer up to 3 months.
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How to Make the Best Chicken Stock
Homemade chicken stock is easy to make. Use any part of the chicken — whole chickens, bones, wings and legs are excellent options. Leftover bones from roasted chicken also work.
Here are three tips for making the best chicken stock at home:
Add more or less chicken depending on how rich you want the stock. Our recipe below calls for 12 cups of water. For a light, but flavorful chicken stock, use about 4 pounds of chicken parts. For a rich ultra-flavorful stock, use about 8 pounds.
Add plenty of aromatics. For the most flavorful stock, add chopped onion, carrots, celery and garlic to the stockpot as well as bay leaves, peppercorns and fresh herbs.
Keep the stock at a gentle simmer. By keeping the stock at a low simmer while it cooks, we help keep the stock as clear as possible.
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Recipe updated, originally posted October 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
2 comments / 0 reviewsPrintHomemade Chicken Stock That's Better Than Store-Bought PREP COOK TOTAL This homemade chicken stock will knock the socks of anything you can buy at the store. It requires minimal effort and can be stored in the freezer up to 3 months. Most often, we will use chicken wings when making stock — they are cheaper than other cuts of meat. That said, other chicken parts, such as whole chicken, bones, breasts, and legs will work nicely.
Depending on how rich you want the stock, use more chicken parts. For a light, but flavorful stock 4 pounds of chicken parts will do. Use more for a richer stock.
Makes approximately 12 cupsYou Will Need4 to 8 pounds chicken parts, such as whole chicken, bones, wings, breast and legs
1 pound onion, peeled and chopped (2 large)
1 pound carrots, chopped (5 to 6 medium)
1 pound celery, chopped (4 to 5 celery ribs)
6 medium cloves garlic, crushed with the back of knife
2 bay leaves
6 sprigs fresh thyme
Small bunch fresh parsley or dill
2 teaspoons whole peppercorns
2 teaspoons sea salt, or more to taste
12 cups cold water
DirectionsPlace the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt in a large stockpot. Add 12 cups of water and bring to a boil. Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours. Taste and adjust with more salt as necessary.
Strain the stock through a fine-mesh strainer and let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.
Skim off and remove any fat on the surface. Refrigerate up to 5 days or freeze for up to 3 months.
Adam and Joanne's TipsRecipe updated, originally posted September 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
AUTHOR: Adam and Joanne Gallagher Get Free Recipes by EmailGet insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below: Hungry For More? Maple Butter Roasted Endive Recipe 25 of Our Favorite Halloween Recipes Honey Dijon Chicken Lettuce Wraps Recipe Classic Mojito Cocktail Recipe White Wine and Peach Sangria Recipe Easy Lemon Chicken Recipe with Herbs 2 comments… Leave a Comment Eliana October 15, 2010, 11:12 am Homemade stock is so easy to make and is waaaay beter than the store-bought stuff. This recipe and technique looks like a keeper to me. Reply inspiredtaste October 15, 2010, 11:21 am Thanks Eliana, it is the technique I was taught in school. It leaves you with a simple, clear and delicately flavored stock. Reply Leave a Comment or Review Cancel reply All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.
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