Chicken stock is the base of many delicious recipes. But off course a homemade version got the best flavor. So make sure you put this recipe in your basic recipe box.
As promised in the post: Asian chicken soup, hereby the recipe of really delicious chicken stock. And when you've made it once, you notice you don't need all the additives that are added with a store-bought bouillon tablet.
And maybe you think throwing away all the vegetables and chicken is such a waste. We just don't throw it away, but reuse it. The vegetables become chicken feed (and they love it) and the chicken is reused in chicken soup or when we stir-fry. You can store it perfectly in the freezer.
Freeze it in cubes
You can freeze chicken stock very well. If you use a lot of small quantities you can freeze it the same way when you would make ice cubes. But I'm using a lot of larger quantities and I freeze it in freezer containers at exactly 1 cup (250 mL). That way I always can use chicken stock when I need it.
- A simple way to bind the herbs: Take an outer leaf of a leek (the one you would throw away anyway. On one half lay the thyme, parsley, and bay leaves. Fold the other half around and tie the rope.
- The peppercorns are easy to keep together when you put them in a teabag. If you want to use the vegetables as chicken feed, you can simply remove the pepper.
- If you don't have a slotted spoon you can remove the fat on top of the stock by using a normal spoon.
Other Delicious Recipes
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Homemade chicken stock
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Ingredients
3 onions peeled
3 cloves
3 carrots- 3 leeks
2 sticks celery
1 whole chicken about 2 kg / 4 pounds
bunch dried thyme- 4 stems parsley
1 bay leaf
6 cloves garlic
1 teaspoons salt- 10 black peppercorns
2500 milliliters water
Instructions
- Cut two onions in quarters.
- Stab the cloves in the third onion.
- Wash the leek and cut in quarters.
- Scrape the carrots and quarter.
- Peel the garlic cloves.
- Wash the celery sticks.
- Put the chicken in the soup pan. Add the vegetables and herbs.
- Pour the water into the pan and bring to a boil. Lower the heat and simmer for an hour.
- With a slotted spoon remove the fat that will float on top of the soup.
- Remove the chicken (let it cool down, remove the flesh and freeze in small portions or use it in the stock when ready) and simmer for another 1.5 hours.
- Sieve the stock.
- Put the pan in cold water to fasten the cool down of the stock. The stock is ready and can be stored or used.
Notes
- A simple way to bind the herbs: Take an outer leaf of a leek (the one you would throw away anyway. On one half lay the thyme, parsley, and bay leaves. Fold the other half around and tie the rope.
- The peppercorns are easy to keep together when you put them in a teabag. If you want to use the vegetables as chicken feed, you can simply remove the pepper.
- If you don't have a slotted spoon you can remove the fat on top of the stock by using a normal spoon.
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