Recipe(s) Chicken Broth

​

There are several ways to make chicken stock. Two of our favorite methods are presented here. The first method uses the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. We often use this method when we’ve roasted a chicken and have a leftover carcass. It’s a great way to not let good bones go to waste. In the second method, you start with chicken backs and wings, and sauté them first. This method takes about an hour total and is a quick way to get a rich and delicious stock.



Yield: About 2 quarts of stock.

Method 1. Leftover Chicken Bones

• Leftover bones and skin from a cooked or raw chicken carcass
• Celery
• Onions
• Carrot
• Parsley
• Salt
• Pepper

Methods:

Hidden Content Hide Thanks:

**Hidden Content: You must click 'Like' before you can see the hidden data contained here.**

Method 2. Chicken backs, wings, and legs.

• 4 lbs of chicken backs, wings, and/or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.
• 1 large yellow onion, chopped.
• Olive oil
• 2 quarts of boiling water
• 2 teaspoons of salt
• 2 bay leaves

Methods:

Hidden Content Hide Thanks:

**Hidden Content: You must click 'Like' before you can see the hidden data contained here.**

Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the refrigerator or frozen for several months.

Sumber