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Hi, and welcome to Cajun Cooking TV. Tonight we are going to show you real quick, how to make a flavorful chicken stock. So let's get started. Okay, our water is about to boil, we got a big stock pot here. This is about a 8 quart stock pot. We have it filled probably 4 inches from the top. And I have a full chicken breast here, a fresh chicken. You can use a whole chicken if you want but I just got the breast today and we are just going to talk it out of this bag and dump it in.
I have some seasonings here. I have two tablespoons of tony chachere's and I have one tablespoon of sea salt, dump that in. I have a half of sweet onion quartered. I have few garlic pods still just all in a shell, I didn't mash it.. I am going to throw in few bay leaves and if you have any vegetables that you'll cut to make Cajun trinity you like bell pepper pieces, celery pieces. Go ahead and throw that into, it will just help in the flavor.
So we are going to left this boil for one hour and then we will strain it and use it for something we cook in later tonight and then we are going to put some of in the freezer --.
We are back and it's been an hour with our chicken stock. So I am just going to show you a portion of what we do here, of course we would let this cool completely, before pouring it into plastic container. But first of course, you want to dig out the chicken. Got our two chicken breast here, and I am going use this later to make chicken salad actually.
So then when you are pouring out your chicken stock, you want to be sure to strain it and get all of the onion parts, perhaps a bowl and may separate it, so you are going to be sure to separate that. So all we'll do is let this to cool after --.
Thank for you joining us on Cajun Cooking TV tonight. We showed you how to make a quick and easy chicken brawn this is something you use in gumbos, etouffee, soups, anything you need. You just put it in the freeze and that's ready to go.
For more recipes like these, check this out on www.cajuncookingtv.com. Bye, bye.