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Rich Homemade Chicken Stock Recipe

Rich Homemade Chicken Stock Recipe
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Cooking Time : 1 minutes
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Prepare the ingredients before making Rich Homemade Chicken Stock in your home. Then, follow these steps below to serve Rich Homemade Chicken Stock for your family or friends.

Ingredients: Rich Homemade Chicken Stock

  • 5 lb chicken parts, wings, thighs, legs, necks, backs or a 5 pound roasting chicken cut up into individual parts
  • 4 quart unsalted chicken broth or half water, half unsalted chicken broth
  • 1 large onion, quartered
  • 1 large carrot, peeled and cut into 1 inch pieces
  • 2 celery stalks, cut into 1 inch pieces
  • 2 garlic cloves, left whole,peeled
  • 10 black peppercorns
  • 1/2 bunch fresh parsley
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp hot sauce, such as franks brand

How to Make Rich Homemade Chicken Stock

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Rich Homemade Chicken Stock in your home by yourself.

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