Chicken Stock
by
Gui Bomfim
This chicken stock is perfect for giving a new purpose to your chicken leftovers.
It is very easy to make, and you can add all of the vegetable peelings for extra flavor.
Chicken stock is commonly used as a base for soups, stews, gravies, and sauces to add depth and complexity of flavor. It can also be used to cook rice, pasta and other grains, or as a braising liquid for meats and vegetables.
A great tip is to keep it in different portions in the freezer so you can have it ready whenever you need a stock!
- Level
Basic
- Cooking
1h+
- Overral
1h+
- Ready
Cooked Chicken Carcass
1Celery
1 bunchParsley
1 bunchOnion
2Carrot
4Garlic
10 clovesWater
3.79l
Cooked Chicken Carcass
1Celery
1 bunchParsley
1 bunchOnion
2Carrot
4Garlic
10 clovesWater
3.79l
Chicken Stock
Gui Bomfim
Add 1 cooked chicken carcass to a big pot. Cut 1 bunch of celery into large chunks and add to the pot
Add 1 bunch of parsley
Cut 2 onions in half and add to the pot
Cut 4 carrots into large chunks and add to the pot
Cut 10 garlic gloves in half and add to the pot
Add 3.79l of water
Set the stove to high heat and bring the water to a boil. Reduce the heat to low and simmer for 1h to extract the flavors
Strain the stock
Transfer the stock to a storage container
The chicken stock is ready! Enjoy using it in different risottos or as a substitute for water in many recipes!