Chicken Stock


The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that’s easy to make, and tastes delicious. I usually make extra, and freeze what I don’t use.

Article Body:

The basis of your good soup is a good stock. Once you know how you can make a good stock, technology-not only for an unlimited variety of soups. This is a recipe I use for chicken stock that’s all too easy to make and tastes delicious. I usually make extra and freeze what I avoid using.

Ingredients to prepare Chicken Stock Recipe

1 Whole Chicken, about 3 pounds

8 cups water

Two carrots, cut into 2-inch pieces

Two stalks of celery, cut into 2-inch pieces

One medium onion, cut into large chunks

Two cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

Two sprigs of rosemary

Two sprigs of thyme (please, no Simon and Garfunkel jokes)

Two tsp. salt

Cut the chicken up into pieces.

Put the chicken, along with the rest of the ingredients right into a large kettle, and carry to a boil.

Reduce the high temperature to medium-low, and simmer for 3 hours.

Remove the chicken, and put in a bowl for cooling.

Pour the stock by way of a colander lined with cheesecloth, and chill.

How to prepare:

When the chicken has cooled enough to deal with, eliminate the skin and also the bones, and freeze or refrigerate the chicken for the next use.

Skim fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About six servings of stock, about four servings of chicken.

Don’t feel constrained from the ingredients and amounts placed in this recipe. You can use other herbs for just a different flavour. You could add ginger peels and lemongrass with an Asian flavour. Just let your imagination run wild.

You have no need to use a whole chicken either. You can buy the bone-in chicken breasts and take away the bones before cooking. Then just squeeze bones in the plastic bag, and hang them into your freezer. Then when you’re ready to make the stock, you need to the bones out and employ them inside the stock.

Once you’ve learned to generate this chicken stock, quite a few as a grounds for many different soups… chicken noodle soup, cream of chicken soup, peanut butter soup… again, just let your imagination run wild along with it, and revel in!