Chicken Stock in Soup and Stock Recipes on eJozi's RecipeBook

Chicken stock is a heavily concentrated reduction of bones and bony parts along with a lesser (if any) amount of breasts, thighs, and legs. Fresh vegetables and seasonings can be added for richer flavouring. After straining, stock will turn gelatinous when cooled.

Prep Time: 20 min | Cook Time: 1 hr 20 min | Yields: 1 litre

Ingredients

450 g chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
10 g salt
3 whole cloves
1.5 litres water
Optional
60 ml cold water
1 egg

Method

Quarter onion. Chop scrubbed celery and carrot into 25 mm chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 1.5 litres water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables. Strain stock. Skim fat off the surface.

Optional

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 60 ml 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.

Note

Chicken stock is very versatile. It is useful to always have it handy in the kitchen as it can be used for a variety of dishes. Once it has cooled down, cover and place in your refrigerator where it will keep for up to 4 days or in the freezer, where it will taste delicious for up to 2 months.

Cuisine: Global

Category: Stock

Posted6-Oct-2009
Total Views164
Word Count400
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