Scribd
Upload
10 views1 page

Chicken Stock Recipe and Method

This document provides a detailed recipe for making chicken stock, including a list of ingredients and step-by-step instructions. Key tips for achieving a clear and flavorful stock are also included, such as using cold water, simmering slowly, and skimming regularly. Additionally, it offers storage advice and suggestions for enhancing the stock's flavor with various ingredients.

Uploaded by

bihagmaryangelic
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
10 views1 page

Chicken Stock Recipe and Method

This document provides a detailed recipe for making chicken stock, including a list of ingredients and step-by-step instructions. Key tips for achieving a clear and flavorful stock are also included, such as using cold water, simmering slowly, and skimming regularly. Additionally, it offers storage advice and suggestions for enhancing the stock's flavor with various ingredients.

Uploaded by

bihagmaryangelic
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

BOHOL INTERNATIONAL LEARNING COLLEGE, INC.

De La Paz, Cortes, Bohol

COOKERY NCII

CHICKEN STOCK

INGREDIENTS:
● Chicken bones – 2 kg.
● Water, cold or room temperature – 12 cups
● White Onions, peeled and chopped – 2 pcs
● Carrots, peeled and chopped – 2 pcs.
● Celery, chopped -- 2 stalks
● Bay leaf -- 1 or 2 pcs
● Peppercorns -- 8 to 10 pcs

METHOD:
1. Place the chicken bones in a deep stockpot and add cold water to cover. Place the pot over
medium flame and bring to a boil. As soon as the water begins to boil, reduce heat to low and
simmer very slowly for 3 to 5 hours. Do not stir, and skim the scum and excess fat from top of
the simmering stock periodically.
2. Add the vegetables, herbs, and peppercorns, gently pressing the vegetables down into the pot.
Do not stir them in. Simmer for one hour more.
3. Remove the stock from the stovetop and strain through a fine-meshed sieve or several layers of
moistened cheesecloth into another large pot or container. Set in the refrigerator and chill
completely.
4. Scrape the chilled fat off the top of the stock and discard. Use the chicken stock in recipes or
transfer into storage containers and freeze for later use.
CHICKEN STOCK NOTES
Main Rules How to Make a Good, Clear Chicken Stock:
● Start with cold water.
● Cook at the slowest possible simmer.
● Do not stir the stock while it is simmering.
● Skim the stock regularly to remove any scum.
● Do not cover the pot.
● Strain the stock with the finest mesh strainer possible. It is best to line the strainer with a couple
layers of moistened cheesecloth.
● Bones add body. Meat adds flavor.
● Storage: Chicken stock may be stored in the refrigerator for 3 or 4 days. It can be kept longer if it
is brought to a boil every 3 days to kill any bacteria. Stock will keep for a few months if frozen.
Freeze as ice cubes and then place in a plastic bag for easy portioning.
● Stocks get their body from the collagen holding the bones together. The collagen melts with
slow simmering and turns into gelatin. That is why a good stock congeals with refrigeration.
● Fresh bones with some meat still on them are best. But leftover bones from a chicken dinner
can also be used to make excellent stock.
● Adding giblets — necks, gizzards, hearts — to a stock will increase its flavor. But do not use the
liver as its flavor will overwhelm the broth.
● To give extra body to your stock, use a few chicken feet if you can find them. If you are using
bones that have been frozen, blanch them first. To do this cover them with cold water, bring the
water to a quick boil, and then throw this water out. Proceed with the recipe starting with fresh
water. This procedure removes a large amount of scum that could otherwise cloud your stock.

You might also like