Chicken stock is my ultimate favourite stock. I add this to almost everything and thought I should write a post on how I make my stock.
I think the secret to a great stock is allowing it simmer for hours the longer the better. I have heard some say they do theirs for a twenty four hour period but most of us may not have the patience for that.
Another great thing to have in mind is: using already browned meat/bones give your stock some added flavour. This could be grilled, fried, roasted or smoked. However, if frying keep the oil at the barest minimum not more that a tablespoon because all you need is to grease the skillet to make getting the chicken out easy.
This would stay in the fridge for about a week and freezer for about 6 months in sealed containers. It is best to re heat in a pot.
The good thing about leaving in a fridge is that the fat forms a layer of fat on top of your stock which you can scoop out with a spoon if you do not want it and heat up the rest then use in your recipe. That fatty layer also helps preserve your stock for longer. Always taste for salt when used in another recipe like the chicken stew pictured here.
This is one of the simplest recipes you would find on this site. Much of the work is done by the slow cooker or the stove. You do not have to keep an eye on it all day.
But they are like the building blocks of your cooking. Get this right and your next recipe would be great.
Using stock of any kind in food preparation is almost universal. Every culture differs with regard to ingredients used but same benefits. This may include the following:
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