How to Make Chicken Stock
Homemade Chicken Stock by Beryl Stokes at Cajun Cooking TV. Chicken Stock does not have to come from a can, box or a salty cube. Making fresh Chicken Stock is really easy. Just season some water with your favorite spices and vegetable scraps and add chicken.
Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.
Prep: 15 minutes
Cooking Time: 1 hour
Yield: 10 – 12 cups stock
Chicken Stock Ingredients
A couple of pieces of the chicken (thighs, drumsticks, or whatever) with bones and skin on.
A pot of water
1 garlic (pods peeled)
1 onion (cut in quarters)
1/2 bunch fresh parsley
Bay leaves (several)
1 tablespoon garlic powder
1 tablespoon onion powder
Whatever fresh vegetable scraps you have.
Chicken Stock Essentials
* 10-12 quart stock pot
• Large glass bowl or measuring cup
• mesh strainer
Fill stock pot with water about 6 inches from the top. Heat water to a boil.
In the meantime, add all seasonings.
Once a rolling boil achieved, drop in the chicken.
Continue to boil for 1 hour.
You may need to lower the temperature on stove a little to prevent water boiling over the top.
After 1 hour, turn off the heat. Let sit about 10 minutes.
With a mesh strainer over a glass bowl, begin to ladle the chicken stock pouring through the mesh strainer.
Avoid using a plastic bowl; unless you let the stock to cool to a much lower temperature.