Reply to Can you please share how you make chicken stock?

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Reply to "Can you please share how you make chicken stock?"

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[quote=Anonymous]I make a traditional chicken stock. Start with a whole chicken. Add a peeled, chopped onion, a stalk of washed celery and a peeled carrot. I think the unpeeled carrot adds a different flavor than a peeled one, and I prefer a peeled carrot for that reason. Add thyme (I think it really benefits from a couple of fresh thyme cuttings), a bit of oregano, a bit of sage. You can add a bay leaf but I think the flavor is too strong. I usually add either a small squirt of ketchup or a small chopped tomato. Bring to a boil and lower the heat to a simmer. Don't cover at this stage because it might boil over. After it has been simmering for a while you can cover. Let it cook for about 40 minutes. Remove the chicken from the pot, let it cool, and remove the meat. Return the bones and the skin etc. to the pot and let it continue cooking another hour or so. Broth is ready. I use the chicken to prepare a meal such as chicken tetrazzini. Let the broth cool down, pour into containers through a sieve, and freeze. I use the broth to make chicken soup, leek soup, arroz con pollo, etc. The meat as mentioned earlier becomes dinner.[/quote]

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