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 at the post: Oriental chicken soup, hereby the recipe of a 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 chickenfeed (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.
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 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 (one you would throw away anyway. On one half lay the thyme, parsley and bay leave. Fold the other half around and tie the rope;
- The pepper corns are easy to keep together when you put them in a tea bag. If you want to use the vegetables as chickenfeed, 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.
It's a good taste!
Homemade chicken stock
- Soup pan
- Measuring cup
- 3 onions peeled
- 3 cloves
- 3 carrots
- 3 leeks
- 2 sticks celery
- 1 Whole chicken about 2 kg
- bunch thyme
- 4 stems parsley
- 1 bay leave
- 6 cloves garlic
- 1 teaspoons salt
- 10 peppercorn
- 2500 milliliters water
- 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 in 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.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.