How do you make a chicken stock, does anyone have a recipe please?

Question

I'm cooking for my 7 month daughter, so it needs to be no added salt, sugar etc...

Thanks.

Answer 1

Roast a chicken carcass in the oven at 350 degrees for an hour. Transfer it and the drippings to a soup pot and add water, carrot, onion, bay leaf and celery. Bring to a boil and simmer until the desired flavor. A little salt will bring out the flavor, but use sparingly. You can also use some fresh thyme sprigs. Strain through a sieve and enjoy!

Answer 2

You said "stock" but why not make a soup. Babies will love this.

1 chicken leg or a breast
2 or 3 carrots
1 or 2 potatoes or a medium sweet potato
slice of pumpkin
1 small onion
1 spring onion
Pinch of thyme
Enough water to cover veges and 2 cups extra to allow for evaporation.
pinch of salt...
(will taste bland otherwise)Babies have taste-buds too
and remember you are getting the child use to ordinary food. As YOU are making this, You know it will not be over-salted...but leave this out if you wish.

Put all ingredients in a pot and boil on medium heat until chicken is cooked.
Remove chicken from the bone
Mash down vegetables to the size your baby can manage
Mash a piece of potato and some of the pumpkin into a paste..This will add thickness to the soup.
Put everything back into the pot and stir.

You should end up with a thick and nourishing soup which will fill up your baby better than just plain stock.
Freeze any let overs for another day.

Answer 3

Get a whole chicken, clean all the skin off of it, after it is thawed.
Then cut up the chicken in pieces, and put in a stock pot. Add some herbs, and what flavors you like, minus the salt. Boil the chicken until the liquid runs clear. And the chicken is tender.
Then strain the broth, or soup from the pot. You can eat the chicken for dinner, and save the broth for your daughter. Try adding some baked potatoes, with steamed vegetables, or a side salad, to this dish, these are good sides for dinner, and quick with less work.

Answer 4

Just take out the salt, hope this helps.

INGREDIENTS
1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg

DIRECTIONS
Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Remove chicken and vegetables. Strain stock. Skim fat off the surface.
To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Answer 5

Wash a whole or cut up chicken and place in a large stock pot.
Add:
5-6 carrots sliced
Celery stalks sliced
1 onion chopped
Water to cover chicken
salt and pepper(optional)
Bring to a boil and simmer slowly until chicken is tender. Not dry.
Remove chicken.
Strain the broth if you don't want the veggies.
For a 7 month old add cooked pastina to the broth.

Answer 6

Get a big pot, put in your chicken.... fill with water till the chicken is just covered. Boil the crap out of it... adding water as needed. Don't let it go dry. When the chicken is cooked to a point of falling apart, take it out, and remove all the solids from the liquid. What you have left is chicken stock.

Answer 7

easy peasey, evertime you have a whole chicken, stick the carcass in the freezer until you have more than 2 (4 is ideal), then defrost them and put in a big pan, cover with water and bring to the boil. I usually add a couple of carrots, celery, maybe a bayleaf, and simmer for a couple of hours, skimming the surface with a flat draining spoon to get the scum off (Sounds awful!), chuck stock through a sieve, bin the bits" and hey presto, lovely home made stock. You can also stick it in the freezer if you have loads

Answer 8

Boil the chicken carcass in water with some onion,carrot and celery,cook for a few hours. Drain through a sieve it's now ready to use.

Answer 9

I like to put the chicken in a pot, cover it with water a few inches higher than just covering, then I add an onion cut in half, three or four celery stalks cut into big pieces, three or four carrots cut into big pieces, three or four bay leaves, about 15 or so pepper corns. As far as the salt goes, I do add about 2 teaspoons of salt, but you can omit that if you want.
Enjoy!

Answer 10

THE BEST WAY TO make ANY STOCK ITS TO USE THE BONES OF YOUR CHICKEN AND ADD A CARROT AND ANY VEGETABLE'S THAT YOU MAY HAVE IN YOUR CUPBOARD PUT IT IN A PAN AND BOIL IT FOR ABOUT AN HOUR THEN STRAIN IT IN A CLEAN BOWL YOU Can then leave it to cool or use it straight away its is so simple + plus look on her for my cooking for anyone i will supply any recipe for you just ask ,all the best