Homemade Chicken Stock
- 🐔 1 whole chicken
- 🧅 1 onion, quartered
- 🥕 2 carrots, roughly chopped
- 🌿 2 stalks of celery, roughly chopped
- 🧄 4 cloves garlic, peeled
- 🌿 1 bunch of cilantro
- 🌿 5-6 peppercorns
- 🌿 Any herbs you have on hand (such as thyme, rosemary, or parsley)
- 🌿 2 bay leaves
- 🌿 1 teaspoon garlic powder (optional)
- 🧂 Salt, to taste
- 🌶 Pepper, to taste
Crafting your own chicken stock at home is not only rewarding but also adds depth and richness to your dishes. With simple ingredients and a bit of time, you can create a versatile stock that enhances soups, sauces, and more. Plus, you'll have tender cooked chicken ready to use in various recipes!
Ingredients
🐔 1 whole chicken
🧅 1 onion, quartered
🥕 2 carrots, roughly chopped
🌿 2 stalks of celery, roughly chopped
🧄 4 cloves garlic, peeled
🌿 1 bunch of cilantro
🌿 5-6 peppercorns
🌿 Any herbs you have on hand (such as thyme, rosemary, or parsley)
🌿 2 bay leaves
🌿 1 teaspoon garlic powder (optional)
🧂 Salt, to taste
🌶 Pepper, to taste
Instructions
1- Prepare the Ingredients:
- Rinse the whole chicken under cold water and pat it dry.
- Roughly chop the onion, carrots, and celery.
2- Combine Ingredients:
- Place the chicken in a large stock pot.
- Add the onion, carrots, celery, garlic, cilantro, and any herbs you have.
- Sprinkle in the peppercorns, bay leaves, and garlic powder if using.
3- Season and Simmer:
- Cover the chicken and vegetables with water, ensuring everything is submerged.
- Season the pot with salt and pepper.
- Bring the pot to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer uncovered for 1.5 to 2 hours. Skim off any foam that forms on the surface.
4- Strain and Store:
- Carefully remove the chicken from the pot. Let it cool, then shred or chop the meat for use in other dishes.
- Strain the stock through a fine-mesh sieve into a clean container to remove the solids.
- Allow the stock to cool to room temperature before transferring it to airtight containers for storage.
5- Refrigerate or Freeze:
- Store the chicken stock in the refrigerator for up to 12 days or freeze it for longer preservation.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: Makes about 8 cups of stock
Equipment: Large stock pot, Cutting board, Knife, Fine-mesh sieve
Cooking Tips:
- Always let your stock cool before refrigerating to prevent bacterial growth.
- Use chicken stock as a base for soups, sauces, risottos, and gravies.
- Save the cooked chicken for salads, tacos, pasta, or sandwiches; it's a versatile protein for quick meals.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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