Basic Chicken Stockgreenspun.com : LUSENET : Cooking & Crafts : One Thread
What's your best recipe for basic chicken stock? I have the remains of a roasted chicken from tonight's dinner and thought I'd try my own stock. Have tried it before but it didn't have much flavor. I'd appreciate any suggestions. Thank you.
Wishing you enough.
-- Trevilians (Trevilians@attbi.net), March 04, 2002
there is no real recipe for chicken stock, But Here"s what I do. I am 72 and have done lots of cooking. First you go to store, or watch for sells of stewing hens. These are fat old hens. You just take this old bird, and dump her in pot of water to cover. And cook her good. Then remove her and use the chicken for pot pies or something. Now take the broth and put in refrigerator. And the next morn. skim off the fat. Now my mom use to use chicken fat for pie crusts and things. But I just feed it to critters in the barn. Now you can add salt to broth, and do what ever your heart desires. It is rich and very good
-- Irene texas (email@example.com), March 04, 2002.
Thanks, Irene. Can I use the already cooked roasted chicken remains from dinner tonight or is most of the flavor already cooked out of the bones?
Wishing you enough.
-- Trevilians (Trevilians@attbi.net), March 04, 2002.
When I make stock from roasted chicken, I put the carcass in enough water to cover, and add an onion, celery rib, a carrot, thyme, and salt and pepper. I cook it a good hour and strain. If it doesn't have enough "chicken" taste, I just add a little chicken boullion. You can also reduce the stock by a half to 2/3 by boiling it and that will also concentrate the flavor more.
-- Karen (firstname.lastname@example.org), March 05, 2002.
I add lots of garlic and pepper to mine,gives it a good taste. Also make sure to realy scrape the pan, those drippings in the bottom have lots of "taste" and flavor.
-- Melissa in SE Ohio (email@example.com), March 05, 2002.
I recently bought a 40 pound box of chicken leg & thigh quaters for less than $14.00.
I seasoned the quaters liberly with crushed black pepper, red pepper, garlic powder and paperika. I than smoked them in my smoker for a few hours. After they cooled down some I removed all the meat from the bones and divided the meat in placed it into little freezer bags and some small tupperware containers. I put enough meat in each bag for one meal (i'm single so their were many), I use the meat for chicken salad, soup, stir fry ect......
I placed all the skin and bones into two large stock pots and added a few quatered onions, garlic, carrts and celery. I did not need to add any seasoning because their was plenty on the chicken skin. filled the pots with water and I let it simmer for a few hours and then strained thru a colinder, I guess you could strain it thru some chesse cloth but I don't bother because I like all the little fine pieces of meat and spices in my broth.
I let the broth sit over night in the fridge and the next day I scooped all the fat (well most of it) that has risen to the top. I than reheated the broth a little to make it easier to work with, and I poured some of the broth into ice cube trays (I use the metal ones) and froozed them and removed the cubes in placed them into a larger freezer bags. I also froozed some of the broth into small containers.
I use the little froozen broth cubes for flavoring for rice or gravy or what ever. I use the larger containers for soup stock, the broth is pretty concertrated so you can add a good amount of water to it without losing much flavor.
I love the slight smokey flavor of the broth and all the spices. You can really strech a $14.00 box of chicken a long way!
-- Mark in N.C. Fla. (firstname.lastname@example.org), March 09, 2002.
That sounds so good Mark! I love to smoke whole chickens and use the leftovers in a variety of dishes. I'll give the quarters a try next time. Thanks for the tips.
-- cowgirlone in OK (email@example.com), March 10, 2002.