Chicken stock is a name you’re sure to be familiar with. Almost everything can be made with this pantry staple, including gravies, soups, and stir-fries. The canned version is available at all supermarkets.
There is, however, nothing better than homemade stock. I will share the best homemade chicken stock recipe with you today. The best part about the recipe is you need not be a seasoned cook to execute it. If you follow the steps, you can easily change a few things here and there to suit your taste.
The chicken stock will keep in the refrigerator for about one week, while when frozen, it will last even longer. When kept in the refrigerator, it can easily last for months.
You will feel so motivated to make these delicacies once you make your homemade chicken stock: garlic roasted chicken, poached chicken breasts, and chicken rice.
Best Chicken Stock Recipe
- 5-6 chicken wings/ back/ legs
- 1 Carrot
- Bay Leaf
- 1 tbsp Olive oil
- 1 tbsp salt
- Cold water
- take a large stockpot and coat its base with olive oil. Add half of the chicken pieces into the pot. Cook on medium heat until the chicken turns brown. Introduce the other half of the chicken pieces into the pot. Let it cook well; you can ensure the same by checking if the pink color of the chicken is disappearing.
- Now add onion, carrot, celery, bay leaf, parsnip, and parsley to the pot. Be generous with these, as they are the aromatics in your stock. Generously add cold water into the pot now.
- Bring to a boil, and after that, reduce the heat. Let simmer for four to five hours. Do not cover the vessel.
- With a spider spoon, remove the veggies and cooked chicken. It is highly recommended to reap some use of these veggies and chicken since the water has soaked all their goodness. Hence, it is better to discard them.
- Use a large fine-mesh sieve or a sieve lined with a moist paper towel to strain the stock. Place the sieve over a large vessel.
- Time to stock up your freshly prepared chicken stock. Please take out your favorite jars and pour the stock into them carefully. If you do not have enough room in your refrigerator, you can choose to boil the stock for another hour. Boiling will reduce the quantity by half and, you will get a concentrated stock. Before putting your jars in the refrigerator, wait for the stock to cool down completely. A tip that will come in handy is not filling the jars with chicken stock since after freezing, the stock is likely to expand and might even break up the jar.
Tips For Making Chicken Stock Great
When your chicken stock becomes cloudy in the fridge, it is time to discard it. It will give off a pungent smell and is therefore unfit for consumption.
Label the jars that hold chicken stock after they have been filled. Chicken stock (or any other stock) should not be left out overnight, not even by mistake. One night is all it takes to erase the hours of hard work you’ve put into it.
Furthermore, it is important to note that chicken broth and stock are not the same. Bony components are used to create the former, while the meat is used to create the latter. Chicken stock takes many hours to simmer, but chicken broth will take you an hour to prepare.
Press hard on the vegetables in the sieve while straining the stock to extract the maximum amount of stock from what you have.
The following tips will help you enhance the taste of the chicken stock. For even more flavor enhancement, sauté the vegetables ahead of time in butter or olive oil.
Some people also add bouillon cubes to the chicken stock to give it a salty flavor. Please note that this is an optional step.
Best Chicken Soup Stock Recipe
Combine chicken, bay leaves, celery, carrots, onion, and garlic in a pot. Into the pot, add water. Bring to a boil. Please put it on a low flame and let it cook for a while. Cook the chicken in the covered vessel for about ten minutes, stirring every five minutes or so. If the water appears less, add more water. Water should completely submerge the contents of the vessel. Next, you should move the chicken from the pot to a shallow vessel. For this, you will need tongs. Take some time for the chicken to rest. When the meat has cooled, separate it from the bone and cut it into pieces. You should strain the stock carefully. Skim the fat. Season the stock with salt and pepper.