How do i make chicken stock?

Answer 1

I would start with an onion, carrot, celery, salt & pepper. Saute the vegetables till a little tender, about 5 minutes on low heat. Simmer a whole chicken or chicen pieces with the vegetables in enough water to cover for about an hour. Scim off any fat that may float to the top of the pot and you have a good chicken stock.

Answer 2

Chicken Stock

Yields: 1 ½ quarts

Ingredients:

5 pounds chicken bones
1 large onion, peeled and quartered
1 large carrot, cut into thirds
2 celery stalks, cut into thirds
2 large or 4 small leeks, cut in half lengthwise and well washed
2 bay leaves
6 sprigs of fresh flat-leaf parsley
½ teaspoon dried thyme
12 whole black peppercorns
Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle (see Note). Cool by placing the container of strained stock in an ice water bath, then refrigerate.
The stock will deep for about 1 week in the refrigerator, or freeze in 1 cup batches.

Note:
Another way to defat the sock is to place the cooled stock in the refrigerator overnight. The fat will set on the top an can be easily spooned off.

Variation:
Use a large (5 to 6-pound) roasting chicken in place of the bones. Use the meat for chicken salad or croquettes.

Answer 3

Take the chicken carcas and roast it for about 20 minutes at about 200c. Five mins before you take it out, sprinkle it with some flour, this will both thicken the stock slightly and absorb some of the fat. While this is roasting, fry an onion, two celery sticks and a carrot (all cut into large chunks) until soft - don't let them brown too much. Remove chicken from the oven and put in a large pan along with the fried vegetables and fill up with about a litre of COLD water with a bay leaf and a couple of peppercorns. Bring to the boil and simmer for at least an hour. Skim off any scum on the top every so often. Let it cool, then sieve. There ya go!

Answer 4

You can start with a fresh chicken, or a chicken carcass. Put the chicken in a large stockpot. Add onion (cut only in half, with skin on) celery (cut if you need to, but very large pieces), garlic (skin on), and carrot (same as celery, do not peel). Cover with water. Season with salt and pepper. Bring to boil, and continue to boil until the chicken falls off the bone (several hours). When finished, drain the liquid into another pot. I usually pick apart the chicken meat and save it for the soup...but it all depends on what kind of soup you are making. Homemade chicken stock is *so* delicious. Your house will smell incredible! Good luck!

Answer 5

Simple. Take one chicken carcass, put it in a large pot, cover with water, add some vegetables, onion, carrot, what ever you have available really, bring to the boil and simmer the lot for 3-4 hours. Strain the liquor through a sieve to remove all the bones, skim off the fat, blitz the vegetables if necessary and return to the liquor. Continue to simmer strained liquor until the stock is concentrated to the level you want. Add salt and pepper to your taste if required. Job done. The trick is in the length of time you simmer the stock. The longer the better.

Answer 6

Bake a whole chicken, pull the meat off the bones make what ever floats your boat with the meat. For stock place bones in a large stock pot cover bones with water. add to the water 3 cut up carrots,2 celery stalks,1chopped onion, handful parsley. boil all together for 2 hours. drain liquid from bones and veggies. Then salt and pepper to stock to taste. Easy and good.

Answer 7

Buy the whole chiken, then save the quarter legs and breasts for different course, the rest of meats and bones can be simmered with water, a table spoon of salt and on whole onion (slightly burn the onion over flame to bring out the sweetness of the onion) in a big pot for about 1 hr. slowly scoop out the stuff floating on top when they formed substance and thicken enough, this act will make the liquid more clear. Taste test with sugar and black pepper added. Let cool and save in the freezer. If you plan to serve right away, serve with chopped green onion and a touch of fresh grinded black pepper. Added chopped carrots and potato (potato cooked longer!) can make a great soup on a cold Winter day.

Answer 8

Nice dark stock...

Roast carcas (bones) in the oven for about 30 minutes at 400.

Then boil up the carcas - good with celery carrot and onion and bay leaves for up to 2 hours.

Remove all the veg and the bay leaves and run through sift.

Tada good stock.

Answer 9

you make chicken stock by using the bones of a chicken adding mirpoix (carrots, celery, onion) and filling the pot with water let simmer for 3-4 hours add a mix of herbs. strian through a china cap.

Answer 10

I keep hold of any chicken bones from left over from roasts(freeze em), and when i have a good bunch, i boil them in a pan of water with carrot, onion, a stick of celery, and a few herbs,removing any scum that rises to the surface. Once its reduced down to about a third, i remove all the bones etc,and boil it harder till its reduced down to the strength i want.