Unsalted Chicken Stock Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 10 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Ingredients
| Chicken parts, wings, backs, etc. - 3 pounds | ||
| Carrots, scraped and sliced – 2 numbers | ||
| Onions, cut into quarters – 3 numbers | ||
| Garlic buds – 5 numbers | ||
| Parsley sprigs | 2 | |
| Bay leaves – 2 numbers | ||
| Dried basil | 1 Teaspoon, crushed | |
| Peppercorns | 1/4 Teaspoon | |
| Distilled water | ||
Directions
GETTING READY
1) Preheat the oven to 400°F.
MAKING
2) In a large pot or soup kettle, put the chicken parts, whole chicken (if using) and all remaining ingredients and add distilled water to cover by 1 inch.
3) Slowly bring it to boil.
4) Partially cover about 1 inch to allow steam to escape.
5) Simmer and cook on very slow flame for about 3 hours, or until whole chicken is tender.
6) Remove chicken and continue to simmer stock for another 3 to 4 hours.
7) (If you are not cooking the whole chicken, simply simmer for 6 to 7 hours.) Cool stock to room temperature.
8) Brown the bones for 30 minutes in a roasting pan.
9) Add the onions, carrots and garlic and brown together for another 30 minutes, or until a rich, deep brown in color.
10) Add the browned meat and vegetables in a large pot or soup kettle with all the remaining ingredients, adding the distilled water to cover by 1 inch.
11) Slowly bring it to boil, then lower heat and simmer slowly for 5 minutes; remove any froth that forms on the surface.
12) Partially cover about 1 inch to allow steam to escape, and simmer slowly for at least 5 hours.
13) Use as required to make soups, stews, sauces or gravies.
TIP
Cooking the stewing chicken is helpful as it adds flavor to the stock and it gives a beautifully seasoned chicken for dinner or chicken meat for preparing many other dishes, such as soups, sandwiches, etc.
1) Preheat the oven to 400°F.
MAKING
2) In a large pot or soup kettle, put the chicken parts, whole chicken (if using) and all remaining ingredients and add distilled water to cover by 1 inch.
3) Slowly bring it to boil.
4) Partially cover about 1 inch to allow steam to escape.
5) Simmer and cook on very slow flame for about 3 hours, or until whole chicken is tender.
6) Remove chicken and continue to simmer stock for another 3 to 4 hours.
7) (If you are not cooking the whole chicken, simply simmer for 6 to 7 hours.) Cool stock to room temperature.
8) Brown the bones for 30 minutes in a roasting pan.
9) Add the onions, carrots and garlic and brown together for another 30 minutes, or until a rich, deep brown in color.
10) Add the browned meat and vegetables in a large pot or soup kettle with all the remaining ingredients, adding the distilled water to cover by 1 inch.
11) Slowly bring it to boil, then lower heat and simmer slowly for 5 minutes; remove any froth that forms on the surface.
12) Partially cover about 1 inch to allow steam to escape, and simmer slowly for at least 5 hours.
13) Use as required to make soups, stews, sauces or gravies.
TIP
Cooking the stewing chicken is helpful as it adds flavor to the stock and it gives a beautifully seasoned chicken for dinner or chicken meat for preparing many other dishes, such as soups, sandwiches, etc.
Chef
