Cookstr.com

Chicken Stock

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of Joseph DeLeo

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free

Taste and Textureherby, savory, sweet, winey

Type of Dishstock

Ingredients

  • 5 to 6 pounds meaty chicken parts, such as wings, backs, and necks, or a large stewing hen, quartered
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 large garlic cloves, unpeeled
  • 1 cup chopped mushrooms, any kind
  • 2 cups dry white wine
  • 2 large bay leaves
  • 2 cloves (optional)
  • ½ teaspoon peppercorns
  • 6 quarts water
  • 5 to 6 pounds meaty chicken parts, including feet, if available
  • 6 whole green onions, smashed
  • 8 quarter-sized slices fresh ginger
  • 6 quarts water

Instructions

For the Western Version:

Rinse the chicken and set aside. In a stockpot, heat the vegetable oil over medium-high heat. Sauté the onions, carrots, celery, garlic, and mushrooms until the vegetables are lightly browned. Add the chicken, wine, bay leaves, cloves (if using), peppercorns, and enough water to cover the chicken by at least 3 inches. Bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½ to 2 hours, carefully skimming off any scum or froth that rises to the surface. Remove from the heat, cool slightly, and strain carefully. Refrigerate the stock and remove the fat layer. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.

For the Asian Version:

Rinse the chicken and add to a stockpot along with the green onions and ginger. Add enough water to cover the chicken by at least 3 inches and bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½ to 2 hours. Carefully skim off any scum or froth that rises to the surface. Remove from the heat, cool slightly, and strain carefully. Refrigerate the stock and remove the fat layer. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password