There are not very many other way's to to add the flavor and the richness to a soup or meal quite like a good homemade chicken stock recipe.
Rules do not apply in the stock making process, only guidelines. There are a wide range of ways to experiment with your stock recipes. Like herbs, seasonings, vegetables and the amount of bones, meat and vegetables you use in your stock.
Here you will find a homemade recipe and a few guidelines for making chicken stock.
There are two types of chicken stocks, white stock and a brown chicken stock recipe ( also called roasted stock ).
Brown stock is better but there are some recipes out there that use white stock. Some white sauces, stews, chowders, and braises use white stock to keep the color and flavor.
The only differences between white and brown chicken stocks is that brown stock is roasted in the oven before adding the ingredients to the water.
This creates a much richer and deeper flavor than white stock.
2 Head of Garlic2 Large Yellow Onions
2 Carrots
2 Celery Stalks
1/2 C. Fresh Parsley
(Leaves and Stems)
1 Bay Leaves
2 TBS. Olive Oil
10 Black Peppercorns
1/2 tsp. Dried Thyme
1 tsp. Salt
8 C. Ice Cold Water
You want to have moderately large veggies and meat, although chopped stuff is still acceptable.
Start by cutting the chicken into 6 inch pieces.
Cut the ends off 2 onions and discard. Save the skins for the stock.(Onion and garlic skins add a nice brown color and a rich flavor). Cut the onions in 1/8's.
Cut the top off of a head of garlic and discard. Cut the head of garlic in half, make sure to save the skins.
Peel and cut the top off of 2 carrots and cut in 2 inch pieces. Discard peels and top.
Chop 1/2 C. fresh parsley, including stems.
Cut the leaves off of 2 celery stalks and discard them, (celery leaves are very bitter, they will only hurt your stock or broth). Cut the celery in 2 inch pieces.
Add a tray of ice or 2 to your water, adding very cold water to stock pulls out the fat from the bones and meats.
1. Add 2 TBS. olive oil to a large stock pot (8 Quart)and turn the burner on medium high.2. After it heats up add the chicken, onions and garlic. Cover and saute for 6-10 minutes, Stirring Frequently.
3. Add the Ice cold water and stir.
4. Now add the the rest of the ingredients and stir.
5. Turn the burner on high until it starts to boil, then reduce the heat to a slow simmer. You want 1 to 2 bubbles per second or close to that. This keeps your stock from getting clouded. You want a nice clean looking stock.
6. Continue simmering for 3 - 4 hours, stirring occasionally.
7. Taste test it and if it's not to your likings then simmer it down more till it is.
Place a fine mesh sieve or a colander lined with a cheese cloth over a large bowl or pot.Now spoon the solids out of the stock and place them in the sieve. Gently press down on them with the back of a ladle or large spoon to release the rich juices from the solids. You may have to do this a few times.
After that discard the solids that are in the sieve.
Now Pour the rest of the stock through the sieve, pressing any solids down lightly if there is any left.
Now immerse the container that the stock is in, (if it's in a large bowl you may have to return it to the pot) in a sink that has very cold water in it. Use ice in the water if it's possible.
You want to cool the stock down as fast as possible before you put it in the refrigerator. It can heat up your fridge from the steam and cause it to run constantly. They are not made for this and you might end up with a broken fridge.
Now, after it's cooled you can either pour your stock into a large closeable container and keep it in the fridge up to 1 week or freeze it up to 3 months.
A good idea is to pour it into ice trays that way you can just pop it out for small dishes or pop them all out for a large soup.
Now you know how to make Homemade Chicken Stock
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