- whole chicken carcass – bone carcass and other parts
- carrot – 1 medium size
- onion – 1 medium size
- leek – 1 stalk
- celery – 3-4 stalks
- bay leaf – 1 leaf
- black pepper – 10-15 cloves
- garlic – 3 cloves
- parsley – 1 bunch (with a stem)
- water – 2 lt
What is Stock?
Stocks or flavored liquids are used to enhance the flavor of dishes and sauces. In order to concentrate the stocks, the liquid reduction process called “pulling” is applied, so as the liquid decreases, the stock aroma becomes denser. Salt is not used while preparing stock as it is a base product.
Chicken Stock Recipe Preparation
If You Will Use Chicken Wings in Chicken Stock Recipe:
Chop all the vegetables into large pieces, sweat in a little olive oil for 1 minute. Wash the wings and put them in the pot.
Add 2 liters of cold water, first, when the high heat water boils, reduce to six and add the spices and parsley. The stock needs to cook very slowly; small bubbles will come out of the water. In this way, cook for 1.5 hours. Drain the foamy residue that has surfaced. The chicken broth should be clear yellowish, using a cotton hair cap with a strainer to cool the liquid by filtering it, you can freeze it in disposable plastic cups for 1-2 months in the freezer. It stays fresh for 2 days in the refrigerator.
If you are going to use Chicken Bone and Carcass in the Chicken Stock Recipe:
Wash the chicken pieces and put only enough water to cover it in the pot, bring it to a boil over high heat and pour the water. Sweat the coarsely chopped vegetables, carrot and celery stalks in a pan in a little oil. Add chicken bones, cold water, spices and garlic, and strum them for 1.5 hours at low heat. Drain the foamy residue that has surfaced. Chicken broth should be clear yellowish, using a cotton hair cap together with a strainer to cool the liquid by filtering it, you can freeze it in disposable plastic cups for 1-2 months in the freezer. It stays fresh for 2 days in the refrigerator.
Chicken Stock Recipe Service Suggestion
You can use this flavored water in soups, rice, meals and sauces.