Learn how To Make Chicken Stock. For more information and printable recipes, please visit holidaykitchen.tv.
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Nothing beats the flavor of homemade chicken stock. If you make it in large batches, you can freeze it in containers for up to three months. To a six quarts stock pot add chicken backs, necks and wings. The skin add flavors but also renders extra fat into the broth that we are going to remove later on. Two carrots roughly chopped, two stalks of celery roughly chopped, add two cloves of garlic, a medium onion cut into quarters, five sprigs of parsley, five sprigs of thyme and two bay leaves. Add enough water to cover the ingredients and slowly bring to a simmer over medium heat. Occasionally skin the surface of the liquid during the first hour of simmering. Continue to simmer for an additional three hours, remove the stock from the heat and use tongs or a slotted spoon to remove the larger pieces of bones and vegetables, discard these pieces.
Pour the remaining broth through a strainer into a large bowl, discard the solids, cool the stock and refrigerate overnight. The remaining fat in the stock will rise to the top and congeal, making for easy removal with the slotted spoon. Use the stock within three days or keep frozen for up to three months.
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