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Making Homemade Chicken Stock
Chicken Stock 101 -
Right now we're going to discuss the processes involved with making homemade chicken stock. I know, I know, I've recently just published a hub covering pork stock, but this is a little different! Chicken is much leaner and produces a much lighter broth, so more care must be taken to ensure a winning stock. In the following short recipe, I'll show you how to make a legit chicken stock and even reveal my secret for obtaining the golden yellow color we've all come to associate with this light colored and versatile broth with. Come on, it's a whole lot better than the store bough stuff everyone's gotten so used to!
Chicken Stock Recipe Rating -
- Bones & Skin of One Chicken
- 4 Celery Stalks
- 1 Yellow Onion
- 1 Clove Garlic
- Tablespoon Dried Thyme
- 3 Bay Leaves
- Salt & Pepper
- In a large stockpot, combine the water, chicken bones, thyme and bay leaves.
- Bring the pot up to a heat that is just before simmering. For my stove, I found that med-low heat sustains the correct temperature. You'll probably have to fiddle around a little bit to get the right heat. Cover and leave to incorporate for the next 2-3 hours. (More time = more flavor)
- Chop up all your vegetables and with an hour remaining, add them to the stockpot. Increase the heat to a light simmer. Cover and let cook for an hour. (Adding the vegetables in the last hour will prevent aromas and delicate veggie flavors from being lost.)
- When ready, turn off heat and let the chicken stock cool to a reasonable working temperature. During this time, season the broth with salt and pepper!
- Strain off bones, skin and vegetables. If you wish, you can save the vegetables and use them in a chicken noodle soup.
- Pour in a container and let it cool to room temperature. This stock will keep in the refrigerator for up to a week or so.
The Golden Secret -
Ha ha, well it's not that coveted of a secret... The trick to obtaining a chicken stock that is deep yellow in color is to add a pinch of curry or turmeric powder to the simmering stock. The taste that they impart is negligible, but they go a long ways to spruce up a normally translucent broth. A tiny trick, not a secret!
Store bought stock won't have anything on your homemade version. Plus with the pinch of turmeric, your broth will have the perfect color. Impress yourself and give this recipe a whirl. Thanks for reading my article discussing making homemade chicken stock. Comments, questions and suggestions are always appreciated!
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