Classic Chicken Stock Recipe

Classic Chicken Stock Recipe

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45 juta s/d 2.5 milyar listing 2018
Classic Chicken Stock Recipe Classic Chicken Stock Recipe Classic Chicken Stock Recipe, Yield : About 1 gallon (3.8 L) This classic stock from the French school is the base of some of the soups. It may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bouillon in cubes or cans, do yourself a favor, reduce your sodium intake, and make this stock from scratch. Breaking the chicken bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. Save the shredded chicken for chicken salad or an enchilada filling. Ingredients : 1( 4-5 pound [1.8-2.3 kg]) roasting hen (free-range if possible) 1 gallon (3.8 L) 11/2 teaspoons (7.5 mL) salt 4 whole bay leaves 1 medium onion, peeled and halved 4 cloves garlic, peeled 1 bunch parsley, washed 11/2 teaspoons (7.5 mL) black peppercorns 1 large carrot, halved lengthwise 1 celery stalk, including leaves Method : Set the hen on a cutting board. With the flat side of a cleaver, press down on the breast until you hear the bone break. Turn the hen on its side and, with the dull side of the cleaver, hit the drumstick once at the midpoint with enough force to crack the bone. Do the same to the wing. Turn the hen on its other side and repeat. Turn the hen breast down and strike the backbone perpendicularly twice, each about a third of the way in from either side, to crack the back. In a large stockpot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a rolling boil. Add the chicken and boil, uncovered, for 1 to 11/2 hours, adding more water as needed to keep the chicken covered. Skim off any foam that rises. To test the chicken for doneness, pull on one of the legs. It should separate without force at the joint, and there should not be any visible blood. Do not overcook the chicken. Remove the chicken from the stock and reserve it for another use. Strain the stock and reserve it. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals and remove the fat with a spoon.

Classic Chicken Stock Recipe

Yield : About 1 gallon (3.8 L) This classic stock from the French school is the base of some of the soups. It may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bouillon in cubes or cans, do yourself a favor, reduce your sodium intake, and make this stock from scratch. Breaking the chicken bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. Save the shredded chicken for chicken salad or an enchilada filling. Ingredients :
    • 1( 4-5 pound [1.8-2.3 kg]) roasting hen (free-range if possible)
    • 1 gallon (3.8 L)
    • 11/2 teaspoons (7.5 mL) salt
    • 4 whole bay leaves
    • 1 medium onion, peeled and halved
    • 4 cloves garlic, peeled
    • 1 bunch parsley, washed
    • 11/2 teaspoons (7.5 mL) black peppercorns
    • 1 large carrot, halved lengthwise
    • 1 celery stalk, including leaves
Method :
    1. Set the hen on a cutting board. With the flat side of a cleaver, press down on the breast until you hear the bone break. Turn the hen on its side and, with the dull side of the cleaver, hit the drumstick once at the midpoint with enough force to crack the bone. Do the same to the wing. Turn the hen on its other side and repeat. Turn the hen breast down and strike the backbone perpendicularly twice, each about a third of the way in from either side, to crack the back.
    2. In a large stockpot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a rolling boil. Add the chicken and boil, uncovered, for 1 to 11/2 hours, adding more water as needed to keep the chicken covered. Skim off any foam that rises.
    3. To test the chicken for doneness, pull on one of the legs. It should separate without force at the joint, and there should not be any visible blood. Do not overcook the chicken.
    4. Remove the chicken from the stock and reserve it for another use. Strain the stock and reserve it. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals and remove the fat with a spoon.
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Sunday, 24 June 2018

Classic Chicken Stock Recipe

Article Categories : European Recipes, Recipes

Classic Chicken Stock Recipe

Yield : About 1 gallon (3.8 L)

This classic stock from the French school is the base of some of the soups. It may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bouillon in cubes or cans, do yourself a favor, reduce your sodium intake, and make this stock from scratch. Breaking the chicken bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. Save the shredded chicken for chicken salad or an enchilada filling.

Ingredients :

    • 1( 4-5 pound [1.8-2.3 kg]) roasting hen (free-range if possible)
    • 1 gallon (3.8 L)
    • 11/2 teaspoons (7.5 mL) salt
    • 4 whole bay leaves
    • 1 medium onion, peeled and halved
    • 4 cloves garlic, peeled
    • 1 bunch parsley, washed
    • 11/2 teaspoons (7.5 mL) black peppercorns
    • 1 large carrot, halved lengthwise
    • 1 celery stalk, including leaves

Method :

    1. Set the hen on a cutting board. With the flat side of a cleaver, press down on the breast until you hear the bone break. Turn the hen on its side and, with the dull side of the cleaver, hit the drumstick once at the midpoint with enough force to crack the bone. Do the same to the wing. Turn the hen on its other side and repeat. Turn the hen breast down and strike the backbone perpendicularly twice, each about a third of the way in from either side, to crack the back.
    2. In a large stockpot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a rolling boil. Add the chicken and boil, uncovered, for 1 to 11/2 hours, adding more water as needed to keep the chicken covered. Skim off any foam that rises.
    3. To test the chicken for doneness, pull on one of the legs. It should separate without force at the joint, and there should not be any visible blood. Do not overcook the chicken.
    4. Remove the chicken from the stock and reserve it for another use. Strain the stock and reserve it. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals and remove the fat with a spoon.