Chicken stock make a great base for meals and the good thing about it is that it can be made in high quantity and stored in your refrigerator until you are ready to use it much later.
On more than one occasion, I have had this stock made, packed in small airtight containers and stored in my refrigerator for weeks and it still had that same great chicken taste when I was ready to use it.
Chicken stock can also be used to add flavour to a lot of dishes some of which are sauces, soups, polenta, minestrone, and a popular favourite, chicken noodle soup.
There are a few ways to make chicken stock, but they all produce the same result. Here are a few methods you can try out:
Chicken Stock Recipe : Here’s How to Go about Making Your Chicken Stock
2 Large chicken parts
3-4 Chicken bones (raw)
1 Cup Water
2 Large carrots (chopped)
2 Cloves Garlic (chopped)
3 Sticks celery (chopped)
2 Black peppercorn
2 Bay leaves
1 Large onion bulb
1 Teaspoon vinegar
Put your chick parts and bones into a large saucepot; add in a 2-3 inches of water and let simmer on low heat for 2 hours.
Top up the water then add your vegetables and seasoning l and cook for an hour. At this point, you will notice a thin foam gather at the top, skim this off and continue cooking for 10-20 minutes.
Take off heat and strain the stock into a clean pot or bowl and set on your table top to cool.
Pour your chicken stock into jars or bowls with air tight covers and keep refrigerated until you are ready to use them.
Chicken Stock Vs Chicken Broth: The Slight Difference You Should Know
Some people mistake chicken stock for chicken broth and vice versa. A lot of people, chefs even, use the terms interchangeably to mean the same thing. I used to also until only recently when I looked up the differences on some major food websites.
It happens that, while chicken stock and chicken broth appear to produce a similar product, the major difference lies in the ingredients used.
While the chicken stock is made from large meaty bones and vegetables, the broth on the other hand, is made from just meat (not meaty bones) and vegetables.
When the chicken stock is made, because of the presence of the bones, it produces an added component gelatin, which gives a fuller feel in the mouth when tasted.