๐ฒ Homemade Chicken Stock Recipe ๐ฒ
Prepare to embark on a culinary journey as we delve into the art of crafting a rich and flavorful Chicken Stock that not only elevates your dishes but also invites you to savor the essence of homemade goodness. This recipe, graciously adopted and left unaltered for its exceptional qualities, promises a stock that can be tailored with various herbs, ensuring it aligns perfectly with your taste preferences. Though it demands time and effort, the reward of a well-crafted stock is undeniably worth every moment invested.
๐ Time Table:
| Task | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking Time | 4 hours |
| Total Time | 4 hours 15 minutes |
๐ Description:
This delightful Chicken Stock recipe, a gem passed down through the Recipe Adoption, stands as a testament to its inherent goodness. Flexibility is its forte, allowing you to experiment with different herbs and spices, adapting the stock to your unique taste buds. While the process may seem lengthy, especially for those who appreciate the convenience of store-bought options, the investment of time in crafting your stock pays off in the form of unparalleled flavor.
Pro Tip: Save chicken parts in the freezer, accumulating them over time, and unleash the culinary magic when you have a sufficient stash. No need to rush out for special chicken; even the remnants of a baked chicken or turkey carcass can be repurposed to create this liquid gold.
๐ฅ Ingredients:
- 4 chicken giblets
- 1 onion
- 1 leek
- 2 carrots
- 2 celery stalks
- 1 teaspoon salt
- 2 parsley sprigs
- 6 fresh thyme sprigs
- 6 garlic cloves
- 1 bay leaf
- Chicken neck (for added depth)
๐ Nutritional Information:
| Nutrient | Quantity |
|---|---|
| Calories | 36 |
| Fat Content | 0.2g |
| Saturated Fat | 0g |
| Cholesterol Content | 0mg |
| Sodium Content | 801.8mg |
| Carbohydrate Content | 8.3g |
| Fiber Content | 1.6g |
| Sugar Content | 3g |
| Protein Content | 0.9g |
๐ Aggregated Rating: 5 stars (from 6 reviews)
๐ฉโ๐ณ Instructions:
- In a sizable kettle, combine the chicken giblets, neck, and fowl with 12 cups of cold water. Bring to a boil, and diligently skim off any froth that surfaces.
- Introduce 1/2 cup of cold water, bring the stock to a simmer, and continue skimming off any froth that appears.
- Add the onion, leeks, carrots, celery, salt, parsley, thyme, garlic cloves, and bay leaf to the simmering stock. Allow it to simmer for 2 hours, maintaining a vigilant eye for froth that may arise.
- Extract the fowl from the kettle, strip the meat and skin from the carcass, reserving the meat for future culinary endeavors.
- Chop the carcass, reintroduce it along with the skin to the kettle, and let the stock simmer for an additional 2 hours. Add boiling water if necessary to keep the ingredients barely submerged.
- Strain the stock through a fine sieve into a bowl, applying firm pressure to extract every bit of liquid from the solids. Let it cool.
- Chill the stock and remove any solidified fat that may have formed on the surface.
- Your homemade chicken stock is now ready to elevate your dishes to new heights of flavor!
๐ Serving Suggestions:
This versatile chicken stock can be used as a base for soups, stews, risottos, and various other culinary creations. Freeze any excess stock for future use, ensuring you always have a supply of homemade liquid gold at your fingertips.
Embark on this culinary adventure, and let the aromas of simmering goodness fill your kitchen, making every spoonful of your creations an experience to remember. Happy cooking! ๐๐จโ๐ณ๐ฒ
