Wednesday, May 27, 2009

Basic Chicken Stock! Don't throw those bones out!

Chicken stock is probably the main stock that you can use since you always seem to have chicken laying around with bones left over and is pretty easy to make.

What I usually do is toss the pieces that you do not use, pieces like the feet, chicken wing ends, neck, back and any other pieces or bones that you do not use. Once you get a bag full it's time to make stock!

Cut the onion into quarters, wash the celery and wash the carrots and cut into 3/4 inch pieces. Place the bones, and vegis into a stock pot add salt and cover with water. Bring to a boil, once boiling reduce heat to simmer, cover and let it simmer for a hour or two.

Take a slotted spoon or mesh strainer and either remove all the boiled items or just strain the liquid into another pot or bowl.
Discard all the used up stuff.

You now have chicken stock.
Now if you want to make it clear, which is the mark of a serious cook, you first let it cool in the fridge overnight. Once the fat has solidified on the top, remove with spoon. You could use the fat for cooking if you like, or just toss it.

Next heat up the stock and strain through a cheesecloth lines strainer, if you are satisfied with the clarity your'e done.
If not, then separqate an egg and reserve the egg white ( use the yolk for some flan or scrambled eggs) mix cold water , the egg white and crush the egg shell into small pieces, add that to the liquid egg mix. Add the mix to the stock.

Bring the stock to a boil, remove from the heat and let it stand cooling off for about 10 minutes.
Strain again through a stainer lines with cheesecloth.

Your stock that is left should be very clear.

Use the stock for soups, one thing I do is freeze it either into small zip lock bags, flat in the freezer and the later use for soups and sauces. Some people will fill ice cube trays and then when frozen put them in zip lock bags.

Stuff you will need.

1 to 2 lbs of chicken parts
one large white onion
2 to 3 stalks of clery with leaves
1 Large carrot
2 teaspoons Kosher salt
6 to 8 cups of water
1 egg with 1/4 cup of cold water

You can also make a super stock from your left over turkey after Thanksgiving!

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