What is Chicken Stock?

Question

How do you make it?

Answer 1

Chicken stock is not like chicken soup. Chicken stock is when you have the whole chicken in the stick. You can make it at home it is really good. Some people say that when the chicken is in the stock it has something on or in it tha really will help when you are sick. It is something that is not in chicken soup. All you have to do the make it is boil
the chicken. Don't season it. It has its own flavors. Your let it simmer then you can ether add store bought chicken broth or you can make it. It will already have the taste of chicken broth in the stock. Then you can put carrots or any other things you may find in chicken soup. Hope you like it.

Answer 2

Chicken Stock

Ingredients

(6 servings)

4 lb Fowl
1 ea Onion stuck with 2 cloves
2 ea Carrots
2 ts Salt
1 ea Unpeeled garlic clove
1 ea Neck and giblets chopped
2 ea Leeks, halved lengthwise
1 ea Stalk of celery, halved
6 ea Parsley sprigs
1 ea Bay leaf


Instructions

In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Make 6 cups.

Answer 3

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

Canned low-sodium chicken broth is the busy home-cook's best friend. If you've got an extra few minutes, enhance its flavor by adding any combination of the following and simmering for as long as you can: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. That'll help the flavor tremendously.

Enriching store-bought broth still won't give you the full stock experience, but unless you're making something like chicken noodle soup, where you really do want the stocky mouth feel, it's a great timesaver.

Answer 4

you take the carcass of a chicken and boil it all day. after cooking a chicken and taking all the meat off the bones, save the bones and skin and all that junk. put it in a pot and fill the pot with water. bring it to a boil and just let it boil all day. keep an eye on it and make sure you keep adding water as it evaporates. every time you add water you are concentrating the stock and making the taste stronger. when you have reached the desired taste, strain all the bones out and keep the stock. enjoy!!!

Answer 5

A basic chicken stock is a broth (water and flavor) that has been made basically by simmering chicken bones or peices in water. A better chicken stock would have more additive like carrots, celery, spices, or whatever you want to put in it.

Answer 6

It is the broth from cooking a chicken (bone-in, because the bones give it lots of flavor) in salted, boiling water. Usually you would add onions, celery and carrots for extra flavor along with herbs to taste. Simmer your chicken until tender and then remove the chicken and strain the broth. What remains is chicken stock. It is used in many different recipes and is a great base for homemade chicken soup. :)

Answer 7

Just liquid "stock" from a boiled chicken that you use as the base for chicken soup. Same thing chicken cube bulions make.

Answer 8

Just boil a chicken carcass (after eating the meat off it) with a few veggies (normally onion, celery & carrot), and a few herbs for a long time, skimming off any fat as it forms on the surface.

Answer 9

its the juice from the chicken. like chicken broth. you make it from boiling chicken in the water. but you can buy bullyoung cubs

Answer 10

it's just chicken broth...you can cook a chicken & use the water/broth or use boullion cubes as a shortcut.