Chicken stock is one of the most important base ingredients in cooking. You can use it as a universal flavoring in almost any recipes, as a flavorful liquid instead of water for making sauces and even as a great natural thickening agent. And last but not least, it’s an essential ingredient for the real, authentic Italian risotto.
When making chicken stock, you can use any kind of root vegetables (or even some cabbage leaves) you wish, or what you get fresh at your local market. Some people add a few peppercorns or even 1/2 bay leaves to their chicken stock. For the chicken part, use fresh bones and leftover parts, or you can even use any leftover from your Sunday chicken roast. French use their famous buquet garni – thyme, bay leaf, parsley and celery leaves rolled in green leek leaves – for making chicken stock even more tastier.
Chicken Stock Recipe
- Remove the fatty parts and skins and from the chicken bones.
- Wash and peel the vegetables.
- Put chicken parts and vegetables in a cooking pot, pour water just to cover everything.
- Bring it to a gentle simmer on medium heat. Once simmering, turn the heat to low and let it cook for at least two hours. The longer you cook it, the more flavors and collagen will dilute into the water making your chicken stock richer and thicker.
- Turn off the heat and let your chicken stock cool. Once it’s lukewarm, drain it. Your chicken stock is basically ready.
How to Remove Fat From Your Chicken Stock
You can use your chicken stock as it is, but the fat is still there. To remove it, follow these simple steps.
- Put your chicken stock in the fridge for 8 hours or overnight. The fat will solidify on the top.
- With a spoon or a sieve, remove the fat from the top.
For recipes using chicken stock, click on the link.
How to Store Chicken Stock?
You can use your chicken stock right away. Use it in any recipes that call for it. You can use it instead of water to give your savory recipes more taste, or as a thickener in sauces.
Store in the fridge, but use it within a few days. You can store your stock in the freezer for up to one year.
With a simple trick, you can even make some chicken stock ice cubes, and use them later as a natural bouillon cube. Once the fat is removed, put the liquid back to boil. Reduce it on low heat to 1/4-1/6 of its original volume. This takes a few hours, but the result is remarkable. You get a very thick, jelly-like substance which is much easier to store. Pour this into regular ice-cube makers and put it in your freezer. Use about one cube for on person.