Update: I make this stock all the time now, it is my go-to recipe for it. When I refer to chicken stock in a recipe, this is what I am using!
Link to original recipe (I used "method 2"):
http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/
(I forgot to take a picture at the very end, so I'll have to get one next time!)
Ingredients:
1 T. olive oil (I might have used more, think I didn't measure)
4 to 5 lbs. of chicken pieces/whole chicken cut up
1 large yellow onion, quartered
1 large carrot, cut into 2 inch segments
celery tops/leaves and 1 stalk, cut into 2 inch segments
1 bunch of flat leaf parsley (no idea how much this was exactly)
optional: leek or green onion parts (I had leek)
1 bay leaf
1 T. salt
6 qt. cold water
Instructions:
1. Pour olive oil into 12 qt. stockpot and swirl to coat bottom. Heat on medium-high, then add half of chicken pieces skin side down. Brown and turn to brown other side. Remove pieces and repeat for other half of pieces.
2. Return other half of chicken pieces to pot. Add the remaining ingredients and increase heat to high. Bring to a boil.
3. After boiling is reached, reduce heat to necessary level for maintaining a low simmer (it was medium-low for mine). Cook, uncovered, for 4-6 hours (I went for 6 hours).
4. Use a slotted spoon or spider ladle to remove the large vegetables and chicken pieces. Discard or keep for use in something else (some might choose to use the chicken in a dish, for example--just be careful to remove all bones). Pour remaining liquid through a fine mesh strainer (or line a regular strainer with a dampened paper towel) and press until all liquid has been separated into a bowl.
5. Store in fridge for up to a week or preserve in freezer bags or canning (I did freezer bags).
Link to original recipe (I used "method 2"):
http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/
(I forgot to take a picture at the very end, so I'll have to get one next time!)
Ingredients:
1 T. olive oil (I might have used more, think I didn't measure)
4 to 5 lbs. of chicken pieces/whole chicken cut up
1 large yellow onion, quartered
1 large carrot, cut into 2 inch segments
celery tops/leaves and 1 stalk, cut into 2 inch segments
1 bunch of flat leaf parsley (no idea how much this was exactly)
optional: leek or green onion parts (I had leek)
1 bay leaf
1 T. salt
6 qt. cold water
Instructions:
1. Pour olive oil into 12 qt. stockpot and swirl to coat bottom. Heat on medium-high, then add half of chicken pieces skin side down. Brown and turn to brown other side. Remove pieces and repeat for other half of pieces.
2. Return other half of chicken pieces to pot. Add the remaining ingredients and increase heat to high. Bring to a boil.
3. After boiling is reached, reduce heat to necessary level for maintaining a low simmer (it was medium-low for mine). Cook, uncovered, for 4-6 hours (I went for 6 hours).
4. Use a slotted spoon or spider ladle to remove the large vegetables and chicken pieces. Discard or keep for use in something else (some might choose to use the chicken in a dish, for example--just be careful to remove all bones). Pour remaining liquid through a fine mesh strainer (or line a regular strainer with a dampened paper towel) and press until all liquid has been separated into a bowl.
5. Store in fridge for up to a week or preserve in freezer bags or canning (I did freezer bags).
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