How to Prepare Yummy Chicken stock

Chicken stock. Add vegetables like celery, onion, carrots, parsley. Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags.

It gives you the best tasting broth and it couldn't be easier to make! You'll just need a leftover chicken carcass (from a roast chicken), onion, carrots, celery and parsley. Then cover with water and let simmer away. You can cook Chicken stock using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken stock

1. It's of Any left over chicken including skin, bones and fat..
2. You need 1 of onion.
3. Prepare 3 of carrots (I left skin on after washing them).
4. It's 1 bunch of celery chunks.
5. It's 1/2 tsp of Salt.
6. Prepare 1 tsp of olive oil.
7. Prepare 2 of garlic cloves.
8. It's 6 of whole cloves.
9. Prepare 1 tsp of dried oregano.
10. Prepare 1 tsp of ground coriander /or a hand full of fresh coriander.
11. It's 2 of bay leaves.
12. Prepare 1/4 tsp of garlic salt.
13. Prepare 1/4 tsp of onion salt.
14. It's 2 liter of water.
15. You need 25 grams of butter.

Chicken broth and chicken stock are different in terms of the actual ingredients, their thickness, and their intended purpose. Chicken stock is typically quite thick and gelatinous and is made with animal bones (like chicken, beef, even fish) and left unseasoned (that means no salt). Chicken stock is the secret ingredient of restaurant food. A good chicken stock should have decent body, along with a mild savory flavor that enhances, rather than competes with, the sauces, glazes, and soup bases you make with it.

Chicken stock instructions

1. In a large pan add all the ingredients..
2. Bring to the boil and cook on high for 35-40 minutes..
3. Add more water half way through..
4. Once the stock is done, leave it to cool for a couple of hours..
5. Lastly using a sieve, strain the liquid into a container..
6. The cooked vegetables you can save to use in a soup or stew..
7. Store in fridge for up to 7 days or freeze for one month..

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. The chicken stock recipe below uses a whole chicken so you can use the meat in soup or another recipe, but you can also use this recipe with any bones that you have leftover, like from a roasted chicken or turkey. If you don't have access to fresh herbs you can use a large pinch of dried instead. The difference is that Chicken broth is generally made from more of the meaty parts of the bird, while chicken stock is made from simmering the bones for a long period of time, which results in more depth of flavor.