how to make chicken stock/broth?

Answer 1

CHICKEN STOCK

bony chicken pieces (backs, necks, and wings) from 2 chickens
2 stocks celery with leaves cup up
1 carrot cut up
1 large quartered onion
1 1/2 tsp. salt
1/4 tsp. pepper
3 whole cloves
6 c. cold water

Put all ingredients into large stock pot or Dutch oven and bring to boil. Reduce heat and simmer for 1 hour. Remove chicken, strain stock and discard vegetables. If to be used right away skim off fat if not chill and lift off fat. Makes 4 1/2 cups stock.

Answer 2

Catherine has the recipe using whole chickens. Don't use those Perdue chickens as it makes the broth too yellow. And never let the water boil, it clouds the stock. Remove the kidneys from the back they can make the stock bitter as does adding the liver. Use the neck in the giblets. I like adding parsnips too they add a subtle sweetness. Do not add any salt, it will lock up the cell walls in the chicken. After 2 hours let cool a bit strain and freeze into portioned containers. I like the throwaway kind like Gladware. They are cheap and stack in the freezer well. Broth freezes well. Using whole chickens allows you to make chicken salad with the chicken afterwards. Chop celery and onion fine, add to shredded chicken, be careful to get all bones and cartilage. Add mayonaise, salt and pepper to taste and some FRESH dill chopped finely. Mold onto a plate with crackers. It's a hit.

Answer 3

CHICKEN BROTH
Makes 4 to 5 quarts

5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water


Combine in a large stock pot chicken parts (bones, wings, giblets, etc) or 2 whole chickens, onions, leeks, carrots, peppercorns, bay leaves, garlic, parsley stems and water. I also add chicken bouillon powder or cubes to water for a boost in taste.
Bring to boil, skim any foam, and simmer for 1 1/2 to 2 hours. Skim fat from top, Strain. Cool.
Refrigerate for 2 days, or freeze.

Answer 4

take whole chicken put is stock pot cover with water... add 1 onion, 2 ribs celery 1 bell pepper 1 carrot 1 T seasoned salt several grinds from fresh ground pepper 1 t sage 1 t poultry seasoning an clove of garlic[ if u like garlic] bring to a boil... turn temp ti simmer an scook bout 45-60 min... remove chicken debone it strain liquid. return chicken u now have stock

Answer 5

It received't get the gelatin till bones are used contained in the inventory. If there is not any gelatin, that is chicken broth, no longer inventory. as far as "ideal" i imagine that easily relies upon on your style. in case you adore the broth your mom makes, who's anybody else to inform you that is incorrect. in spite of the undeniable fact that, in case you want to target a inventory, purely ensure that you do stew the completed chicken, simmering low and slow with the different substances she ought to frequently use. If she already makes use of an total chicken, it ought to easily be that she's making use of extra water than Alton.

Answer 6

i would buy breast cut of chicken with the bone still in ( other bony parts are ok too but i like breast since it has less fat ), debone it, save the fillet for another dish. Boil the chicken bones in water. Around 1 liter water for bones from 1 kilo breast. Use the unseasoned chicken stock for different soup dishes, its specially good to use for making wonton or other chinese soup dish.
And if you like you can remove the bits of meat stuck to the bone, chop it up it makes great chicken salad for sandwiches. That gives you 3 dishes in all!

Answer 7

This is my version..........

A whole chicken
1 carrot
1 onion
1 turnip
1 parsnip
stalk of celery
bay leaf
handful of peppercorns
2 garlic cloves
some salt

Place chicken in large pot and add chopped vegies and all other ingredients.
Simmer for 2 to 3 hours on very low. Remove chicken and vegies and strain liquid. Freeze liquid in ice cube makers and then place in bags in freezer. Use as required.

Answer 8

chicken's bones and water. boil and let cool. tadaa!

Answer 9

both of those other answers sound delicious to me.