Perfect Chicken stock, Tips


Stock is a king and a base for other soups. Warming, good for colds and sadness – this is the recipe on how to make chicken stock for beginners and advanced Chefs.

How to cook perfect chicken stock? Tips and tricks not only for beginners

It should be remembered that the chicken stock should be cook for a long time (2 hours is the absolute minimum) and simmer. It cannot boil, only “blink”. It is also important to cover the meat with cold water and heat it slowly from the very beginning (if we suddenly heat the water to boiling point, the protein will cut off and all the taste and aroma will remain in the meat, instead of slowly penetrating our into the stock).

You will need:

  • Chicken broth portion (body, neck, 2-3 wings)
  • 1 chicken leg
  • 3 carrots
  • 1 larger parsley
  • a piece of celery
  • 3 leek leaves (including the dark green part)
  • a small piece of Italian cabbage (you can skip it)
  • 1 onion (in or without shell)
  • a few sprigs of parsley
  • 10 grains of black pepper
  • sea salt
  • 2 tablespoons of chopped parsley

How to do it:

Wash the meat, I remove the skin so that the broth is not too greasy (you can remove the skin from the neck), put the meat in a pot, pour cold water in (approx. 3 l).
Put the pot on the stove and slowly heat until the water begins to gently squeeze (you can also leave the meat in water for an hour before cooking, then strain the water, pour a new one in the pot and start cooking).


After while on the surface of the bubbling water scum will begin to form – they can be removed with a slotted spoon.
Add peeled and chopped into smaller pieces vegetables – carrots, parsley and celery, as well as washed leek leaves. Cabbage can be added optionally – however, if you add a small amount, it will improve the taste of you stock – but too much of it will give the stock a cabbage flavor – so just give a small piece, e.g. 2 leaves. I add the washed parsley branches to the pot.
Add onion to the stock, if you have such an opportunity, I peel it from shells and grill it over fire. You can also add onions to the pot without toasting, but leaving it in the shell.
Pour peppercorns and a large pinch of salt. Cook for 3-4 hours on a slow fire, under a slightly ajar lid.

Why is the chicken stock cloudy?
It is best not to use meat frozen or defrosted quickly in the microwave for broth, as adding it may cause clouding. However, if only we have such meat, we should defrost them before cooking. For this purpose, it is best to move them from the freezer to the fridge the day before.it’s best to have the whole chicken and divide it yourself this way you can be sure what you put into the neck. here you have a link how to portion a chicken

It is also important to wash the meat in warm (but not hot) water before making a stock. In this way, we will get rid of any dirt from its surface that could get into our stock and make it cloudy.

You will need:

One of these sets to pick up meat and vegetables from the pot, personally have a similar set in my kitchen,probably the most necessary kitchen utensils

If you are not sure what to do with meat after cooking beautiful chicken stock see my recipe for delicious chicken sticks

Why my Stock its not yellow?
Chicken stock prepared with a small amount of carrot usually does not have a beautiful golden colour. You wonder why the broth is not yellow and you want to make it – without the addition of artificial improvers – beautiful colour?

To improve its color, it is worth adding not only more carrots to the broth (already during cooking) but you can also add onions in the shell to the stock (we get rid of the outer layer, which can be dirty, but leave one of the golden skins). Thanks to this method, the broth gains a more yellow color.

Common problems: stock like jelly
Chicken stock like jelly? It’s completely normal if you just took it out of the fridge. Because we prepare it from meat that is on the bones, the stock may looks like jally under the influence of low temperature.

‘Food needs salt. The quantity is a matter of personal taste but some presence is essential and little is more disappointing from the eating perspective than a plate of food that looks fabulous and tastes of very little. It shows the cook’s priorities are all wrong, that too much television cookery has been watched and not enough tasting and enjoyment indulged in.

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5 thoughts on “Perfect Chicken stock, Tips

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