how to make chicken stock?

Answer 1

The above ideas and recepies are all great.

I tend to just use a left over roast chicken, (take off any useable meat to throw in for soup later) I don't find any reason to cut into smaller parts since it falls apart after boiling. I also put about 5 large onions, and a few carrots and celery stalks into the mix (just chop loosely, you are gonna strain all this stuff out anyway) along with some sage and rosemary. Cover the whole mix in a stock pot with water and bring to a boil. Simmer all day, the longer the better, just make sure to check to make sure you are not boiling all the water off, if so, add more water.

Strain the whole deal, season to taste with salt and pepper, sage and rosemary and (depending on the chicken, you may need to add some chicken boullion to kick it up a bit) allow to cool, refridgerate overnight and then scrape off the excess fat.

Answer 2

Yields: 1 ½ quarts

Ingredients:

5 pounds chicken bones (or peices if you prefer)
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

Very simple. All you have to do is boil whole chicken parts until the meat falls off the bone, strain out the meat and bones, discard the bones and you then have a chicken stock base and you can add salt, spices, veggies or whatever else you want.The boiled chicken meat can be used to make as chicken salad or whatever.

Answer 4

Basic Chicken Stock:

Notes:If you're using large chicken pieces or a whole chicken, chop into smaller pieces with a cleaver.

5 pounds uncooked chicken or turkey pieces and/or bones (skin and fat discarded; see notes), or a mixture of bones from roasted poultry and uncooked meat scraps
1 onion (8 oz.), peeled and coarsely chopped (see notes)
1 carrot (4 oz.), rinsed and cut into chunks
2 stalks celery (4 oz.), leafy tops left on, rinsed and cut into chunks
1/2 cup parsley sprigs, rinsed
5 peppercorns (optional)
1 dried bay leaf
1 sprig fresh thyme, rinsed, or 1/4 teaspoon dried thyme

1. In a 6- to 8-quart pan over medium-high heat, combine chicken, onion, carrot, celery, parsley, peppercorns (if using), bay leaf, and thyme. Add cold water just to cover. Bring to a simmer, then lower heat to maintain simmer and cook, occasionally skimming and discarding foam from surface, until liquid is golden and has a deep chicken flavor, about 2 hours. Do not allow stock to boil; the surface should barely be disturbed by small bubbles.

2. If a layer of fat forms on the surface, skim off and discard. If liquid drops below level of chicken and vegetables, add more cold water just to cover.

3. Place a fine strainer over a large bowl nested in ice water in the sink. Ladle or carefully pour stock through strainer. Allow liquid to drip from solids, but do not press to extract more; discard solids. Stir stock occasionally until cool, 10 to 20 minutes; cover and chill until stock is cold and any fat on surface is firm, at least 6 hours, or up to 1 day.

4. With a spoon, skim fat from surface of stock and discard. Cover stock and chill up to 4 days, or pour into jars or ice cube trays and freeze up to 3 months.

Yield: Makes about 3 quarts

Answer 5

I agree with webcatllc...but I like to use leftover roasted chicken bones. I just save all the parts and freeze them. When I have enough, I make the stock.