How to Make Homemade Chicken Stock – Basic Kitchen Skills

Why go through all the trouble to make homemade chicken stock when you can buy it pre-made? Making your own chicken stock allows you to control the flavor by adding or changing herbs and how much salt is used. It’s cost effective, and with a robust chicken flavor and tons of nutrients, it tastes better than anything from the supermarket. Plus you can store in the freezer for up to 3 months.

How to Break Down a Chicken:

=== 🍽🍸🥩 RECIPE ===
4 pounds (2 kg) chicken parts – backs, necks, wings, etc. (You can also use a whole chicken.)
2 onions, cut in half
2 carrots, washed and cut into large pieces
2 celery stalks, cut into large pieces
1 head of garlic
Bouquet Garni – thyme, parsley, 2 bay leaves, and a few pepper corns
1 tablespoon salt
12 cups (about 3 litres) cold water

Combine all ingredients in a large stock pot. Bring to a boil over high heat. Reduce heat and let simmer partially covered for 4 to 6 hours. Skim off any foam or scum that appears on the top of the water.

After cooking, remove solids, drain and discard. Strain the stock through a fine mesh strainer or cheese cloth. Allow to cool and refrigerate overnight covered with plastic wrap.

The next day, skim off any fat that has formed on the top and pour into individual containers. Can be frozen up to three months.

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