Easiest Way to Recipe Yummy Rich Homemade Chicken Stock

Without fail cooking ultimate Rich Homemade Chicken Stock easy, delicious, practical.

Good Evening every body, at this time you get present recipe Rich Homemade Chicken Stock with 12 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 7 stages of easy cooking Rich Homemade Chicken Stock.

Ingredients for Rich Homemade Chicken Stock

1. Needed 5 lb : chicken parts, wings, thighs, legs, necks, backs or a 5 pound roasting chicken cut up into individual parts.

2. Prepare 4 quart : unsalted chicken broth or half water, half unsalted chicken broth.

3. Prepare 1 large : onion, quartered.

4. Needed 1 large : carrot, peeled and cut into 1 inch pieces.

5. Needed 2 : celery stalks, cut into 1 inch pieces.

6. Needed 2 : garlic cloves, left whole,peeled.

7. Prepare 10 : black peppercorns.

8. Needed 1/2 bunch : fresh parsley.

9. Prepare 8 : sprigs fresh thyme.

10. Needed 1 : bay leaf.

11. Needed 1 tbsp : seasoned rice vinegar.

12. Prepare 1 tbsp : hot sauce, such as franks brand.

If all ingredients Rich Homemade Chicken Stock it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Rich Homemade Chicken Stock

1. Preheat the oven to 425. Spray a heavy large baking pan with non stick spray..

2. Combine chicken parts with onion, carrot and celery in roasting pan, and roast, stirring occasionally until browned, about 1 hour. Remove from oven and add chicken and vegetables to large stockpot. Add 1 cup of water to roasting pan and deglaze pan by heating and scraping up any browmed bits. Add this liquid to chicken in stockpot..

3. Add broth, garlic and remaining ingredients to stockpot, bring to a simmer and maintain a slow simmer, uncovered for 3 to 4 hours, adding water if the level of liquid falls below bones of chicken. For the first hour skim off and discard any skum that forms on top..

4. Strain stock through a fine mesh strainer into a clean pot.Discard solids. Chill overnight. Discard fat layer that will harden on top for a clear stock..

5. Your stock is teady to use or freeze. Freeze in ice cube trays for small amounts for sauces and in larger amounts for soups and stews..

6. Also if you want to use the fat layer, it can be melted for great sauteed or roasted potatos. It can also be frozen for later use..

7. Also note, this stock has no added salt, it will be ready for any recipe this way without any concern of over salting. If using as a soup base add salt to your taste..

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