Chicken stock
Created | Updated Jan 28, 2002
Many people think that the term "chicken stock" refers to a salty, yellow liquid made from cubes or granules of compressed something that you purchase in a supermarket. These poor people have never had *real* homemade chicken stock, and their lives are poorer for that, whether they know it or not.
It's easy to make your own. Here's how:
1) Save all the bones and trimmings from chicken as you normally cook it. Toss them in the freezer. If you end up with bits of skin from fried chicken, or whatever, add them too. The seasonings will only help.
2) When you have enough trimmings to fill your largest pot, put them in the pot. Add some salt (not too much!) and pepper, an onion, a carrot or two, and water to cover.
3) Bring to a boil and simmer for 3 hours.
4) Take out the chicken and veggies and throw them away (or let the cat feast on them).
5) Over low heat, simmer until the volume is reduced by half.
6) Freeze in ice cube trays.
Now whenever you want chicken stock, you can just thaw the right number of cubes for your recipe. Believe me, it's well worth the effort!
It's easy to make your own. Here's how:
1) Save all the bones and trimmings from chicken as you normally cook it. Toss them in the freezer. If you end up with bits of skin from fried chicken, or whatever, add them too. The seasonings will only help.
2) When you have enough trimmings to fill your largest pot, put them in the pot. Add some salt (not too much!) and pepper, an onion, a carrot or two, and water to cover.
3) Bring to a boil and simmer for 3 hours.
4) Take out the chicken and veggies and throw them away (or let the cat feast on them).
5) Over low heat, simmer until the volume is reduced by half.
6) Freeze in ice cube trays.
Now whenever you want chicken stock, you can just thaw the right number of cubes for your recipe. Believe me, it's well worth the effort!
