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Ingredients

Adjust Servings:
2 kg chicken bones (backs, necks) and wings
cold water
3 medium carrots
celery root (2 medium carrot size)
parsley root (1 medium carrot size)
2 medium onions
8 allspice berries
2-3 bay leaves
1 tsp dried thyme
½ bundle of parsley
Chicken Stock

Chicken Stock

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 250
  • Serves 20
  • Medium

Ingredients

  • 2 kg chicken bones (backs, necks) and wings

  • cold water

  • 3 medium carrots

  • celery root (2 medium carrot size)

  • parsley root (1 medium carrot size)

  • 2 medium onions

  • 8 allspice berries

  • 2-3 bay leaves

  • 1 tsp dried thyme

  • ½ bundle of parsley

Directions

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The first step I used to take in cooking soup was preparation of stock. That is why soup seemed very time-consuming to me. Only when I started to learn cooking in detail by reading and taking courses I found out (or realized) that stock is a basis and it is cooked alone and them may be used for cooking soups. Besides, it turned out that if stock is properly cooked, it is much more delicious, more transparent and cheaper. And if stored properly, it can save you a lot of time.

I recommend you master cooking and storing stock basics! Then any soup will take you only 30 min to cook.

In this recipe I will share with you my favorite method of cooking chicken stock.

Tips:

Use chicken bones, necks and wings for broth. It is not about saving money (though it really makes broth very economical dish to cook), it is about flavor. It is joints and connective tissue that enhance flavor, not meat. That is why breast won’t do.

Cooking stock needs at least 3-4 hour of your attention. I usually cook stock after work, sometimes in two stages. You can cool our stock and continue to cook it next day.

Use cotton or linen kitchen towel to strain your stock as is it tick enough.

Cook a big amount of stock and freeze some. My tips for freezing stock you will find here. I cook stock in 10 l pot and it yields 6 l of broth.

The secret of transparent stock is simmering. Stock should simmer over very low heat so that only sometimes bubbles rise to the top. If stock boils, it will turn out cloudy.

Yet another rule – don’t mix your stock and leave alone meat while cooking.

Cook stock in a pot without lid.

Don’t add salt or add just a little to your stock as it is better to salt soup itself.

Wish you have transparent and delicious stock!

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Steps

1
Done

In a 10 l pot add chicken necks, backs and wings. You may also add gizzards and hearts, but then broth may have a darker color.

2
Done

Cover with cold water. It is extremely important to use cold water at any stage of cooking broth!

3
Done

Start cooking over medium heat. Sure, you can bring broth to a boil over high heat but in this case you should keep a close watch on your broth as it may boil over.

The water will go cloudy, but it is okay.

4
Done

Gradually the water will turn transparent. With a spoon, remove any foam or fat that rise to the top. Continue removing the scum until it is gone.

5
Done

By the moment of boiling, all the scum is usually removed and the water becomes transparent.

Once it has reached a vigorous boil, reduce to a simmer.

Simmer uncovered for at least 30 min from the moment of boiling. If you have time, let the broth simmer for 1-1.5 h at this stage. As the water evaporates you should occasionally add some cold water.

6
Done

Prepare the vegetables.

Peel the outer layers of onions leaving one layer intact and cut them in half. Then line a frying pan with foil and place the halves cut side down onto the pan. Cook for half a minute over high heat until the onions are slightly brown for the broth to be more fragrant.

7
Done

Rough chop the rest of the vegetables (3x3 cm).

After the broth has been cooking for 30 min, add the vegetables and cook for another hour, removing the scum, if necessary.

8
Done

Prepare spices. Tie parsley in a bundle with cotton twine. Add bay leaves, allspice berries and thyme in a spice bag (or add them directly to both as we will strain it later anyway).

9
Done

After the broth together with the vegetables has been cooking for 1 hour, add spices and cook for another 30 min.

10
Done

When the broth is done, remove it from heat. Transfer the bones and the vegetables to a separate bowl. Line a colander with a kitchen towel and put it in an empty pot. strain the broth.

11
Done

Use the broth for cooking a soup immediately, or cool it and use the next day.

12
Done

You may also freeze it.

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