How to Make Chicken Stock
If you want to become an accomplished cook, one of the first things you need to know how to make perfectly is chicken stock. Chicken stock is used on all kinds of different soups and stews. Not only does it add wonders to your normal soup, but it’s packed with so much nutritional value as well.
Ingredients:
- 4 – 5 Pounds Raw Chicken Bones
- 2 Medium Carrots, peeled and cut into 2″ pieces
- 1 Celery Stalk, cut into 2″ pieces, leaves removed
- 1 Large Yellow Onion, peeled and quartered
- 3 Cloves Garlic, peeled
- 1 Tablespoon Black Peppercorns
- 1 Small Bunch Parsley (with stems), washed
- 1 Teaspoon Salt
- 1 gallon cold water
Instructions:
- In a large pot, place all the ingredients except for the chicken bones and water.
- You can then place the chicken bones on top of all the vegetables, herbs and spices, then pour in the water until it slightly covers the bones
- Bring the mixture to a boil then let it simmer
- Using a slotted spoon, skim off the foam that may form on top of the liquid. Do this over and over again until there’s no more foam to skim off
- Simmer the chicken broth for around three hours so it can develop a rich chicken flavor
- When it’s done, pour the broth through a mesh strainer so that you’ll be left with a clear liquid
- Use immediately or store appropriately if you plan to use it some other time
Recipe enough to make around half a gallon of chicken stock
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