How do you make chicken stock?!


Question: How do you make chicken stock!?
Answers:
Chicken stock is basically a chicken carcass (minus the meats) and a "mirepoix" stock!. The mirepoix is a mix of two parts onion to one part each of carrot and celery!.

Just chop up the veggies, and toss them in some boiling water (6 cups or a bit more for one onion, one large carrot and a few celery stalks) and add the chicken carcass!. Let it boil for a while, and strain out the chicken, leaving the veggies!. Then you can add your other ingredients!.Www@FoodAQ@Com

Chicken Stock

1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg

Quarter onion!. Chop scrubbed celery and carrot into 1 inch chunks!. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven!. Add 6 cups water!. Bring to a boil!. Reduce heat, cover, and simmer for 1 hour!.
Remove chicken and vegetables!. Strain stock!. Skim fat off the surface!.
To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method!. Separate the egg white from the egg yolk, and reserve the shell!. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell!. Add to strained stock, and bring to a boil!. Remove from heat, and let stand 5 minutes!. Strain again through a sieve lined with cheesecloth!.
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place the bones in a large soup pot, add chopped onions, celery, carrots, garlic if you wish, wrap thyme, bay leaf, peppercorns and cheesecloth and drop in, cover completely with cold water, bring to a boil and reduce temp to a simmer, let simmer for 6hrs, skimming the top every 15 to half hour (remove and cloudiness or fat), strain, you just made chicken stock, add noddles and veg for chicken soup, add to meat trimmings to make sauces, store in an airtight container in fridge, if you lay it out in a sheet pan, let it cool in the fridge it should gelatanize, cut into cubes and freeze them, drop into soups whenever you want a boost, or reduce the stock down to a syrup, let it cool in fridge, cut into cubes and now you have homemade bullion cubes

* Don't boil your stock except in the very beginning when you are bringing it up to temp, always simmer or a SLOW bubble or you will have a very fatty, cloudy stock and always start with cold water!Www@FoodAQ@Com

Boil chicken pieces with onion, celery, and whatever else you like for seasonings - garlic, herbs, etc!. Use the chicken for a recipe!. Strain the water and presto - you have chicken stock!.Www@FoodAQ@Com

a good chix!. stock or any stock for that matter comes with boiling the meat with the bone on and assortted veggies and seasons, but if your looking for the quick and easy way just add chix!. base to water, but be careful most bases are very saltyWww@FoodAQ@Com

Go to supermarket, buy chicken oxo, take home, boil water, pour over 1 or 2 oxo cubes !Www@FoodAQ@Com

Chicken stock cubes or chicken stock granules Www@FoodAQ@Com





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