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Chicken stock is the basis for preparing a huge number of dishes and even sauces. I have decided to give you a recipe for this stock as one of the first ones to avoid future questions of how, from what, etc.
In my opinion, it is worth making it a rule to always have 1-2 liters of stock in the freezer. This will make your life very simple and delicious. If wanted, for example, risotto today, with my stock already done, it will be ready in 30 minutes. Almost any soup will be the same.
But before you run to follow my advice and cook the stock, I want us to consider a couple of points in more detail.
- There are two main types of stock: white and brown. White is the most commonly used variant, and it is the one we are talking about today. Brown is different in that the chicken and vegetables are pre-roasted in the oven. Brown stock is more concentrated in flavor and is often used as a base for sauces.
- The taste and texture of the future stock depend on the parts of the chicken that are used to make it. The most aromatic but “liquid” broth is obtained from the breast. The wings give less aroma, but they are more intensely saturated with gelatin, adding density. Bones and legs give the least aromatic component, but there is enough gelatine in them. The best option is to mix all the above.
- Not many people know, but it doesn’t make too much difference what bones you put in it. In other words, they can be raw, or they can be the frozen remnants of a roast chicken eaten a few days ago. So, if you normally throw this part away, do not throw it away anymore! Freeze as much as you can – add a breast, wings, carcass, legs, and cook a nice stock once you have enough. Even if you do not want to cook them, you can give them to the stray dogs. Just defrost them beforehand.
- Frozen stock can be kept for up to 6 months. In the fridge – up to 5 days. But there is a life hack: if you bring the refrigerated stock to the boil on the 4th-5th day, cool it down, and return it to the fridge – another 5 days are added to the storage period. Such a trick can be done several times. But only within reasonable limits, ok?
- The best way to prepare the stock is to cook it in a pressure cooker. Since the pressure cooker works under pressure, it is possible to extract more flavoring elements in less time. In addition, the steam in the pressure cooker has nowhere to go, which means that part of the liquid in the process does not evaporate and does not take away some of the taste and aroma.
- About 2-2,5 kg. chicken pieces (carcass, wings, bones, breasts, legs) See details below
- 3 liters of water
- 2 large onions
- 2 carrots
- 2 large celery stalks
- 4-5 crushed garlic cloves
- Parsley bundle
Step 1. Cut the onions into quarters, carrots into rings, crush the garlic with a knife, and cut the celery into 2 cm-long pieces.
Step 2. Mix the chicken and vegetables in a large saucepan and bring to a boil over medium heat. Reduce the heat to a minimum and cook for 1 hour and 30 minutes.
Step 3. Strain through a sieve, cool, and pour it into containers. Put in the fridge.
Step 4. When the stock has completely chilled, use a spoon to remove the top layer of fat and limescale. Use it as intended at once or return it to the fridge or freeze it.
Basic Chicken Stock
- 2.5 kg chicken parts (mix of carcass, wings, bones, breasts, legs)
- 2 l water
- 2 onions large
- 2 carrots
- 2 celery stalks
- 4-5 garlic cloves crushed
- parsley bundle
- Cut the onions into quarters, carrots into rings, crush the garlic with a knife, and cut the celery into 2 cm-long pieces.
- Mix the chicken and vegetables in a large saucepan and bring to a boil over medium heat. Reduce the heat to a minimum and cook for 1 hour and 30 minutes.
- Strain through a sieve, cool, and pour it into containers. Put in the fridge.
- When the stock has completely chilled, use a spoon to remove the top layer of fat and limescale. Use it as intended at once or return it to the fridge or freeze it.