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Chicken Stock Recipe


A good homemade Chicken Stock will be clear and shake like Jell-O when finished. And be prepared for some heavenly smells from your kitchen while cooking.

Ingredients
* 6 quarts cold water
* 1 whole cut up chicken (include everything - backs, necks, etc.)
Vegetable Mix:
* 2 stalks celery with tops, chopped
* 1 cup carrots, chopped
* 1 medium onion, chopped
* 2 small heads garlic, cut in half
Spices:
The following ingredients are placed into a 4" square of cheesecloth and tied into a sack.
* 1/2 tsp parsley
* 1 bay leaf
* 1/4 tsp. dried thyme leaves
* 1/4 tsp. dried tarragon leaves
* 1/4 tsp. dried oregano leaves
* 1/4 tsp. dried basil leaves
* 1 teaspoon black peppercorns
Directions
1. Remove the skin from the chicken and chop into 3-4 inch pieces, do not remove bones.
2. Put the chicken in the stockpot with the water and bring to a simmer. Periodically skim off the scum that forms
3. Simmer 4 hours. DO NOT STIR while simmering.
4. Add the vegetable mix and spice sachet.
5. Simmer for one more hour.
6. Strain the stock through a strainer.
Notes:
* If you're using the stock immediately, skim off as much fat as you can with a paper towel
* If using later, cool the stock quickly by placing the container into ice-water, stirring until cool.
* Do not put hot stock in the refrigerator; it must be cooled quickly first.
* After cooled, refrigerate overnight, then skim off solidified fat on the surface.
Makes 4 quarts of stock.


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