When you are are running a household of more than the 2 of you, each one is running hundred miles a day. I fully understand how valuable your time is. However, I hold strongly to my belief that it is really worth the extra time and effort to make home-made stocks. It is not only that marked improvement in taste that drives me to carve out the time. My earlier post called “Cooking 101 – Why Homemade Stocks” gives you my thoughts on this subject and lists the variety of stocks with links. Click here to read it.
Chicken stock favours a universal cuisine and crosses the boundaries of many ethnic groups. Hence, it is my my earliest post for stocks.
Ingredients for Chicken Stock ( besides the chicken or chicken parts)
Preparing the chicken for the stock.
A pair of kitchen scissors will be extremely handy. Use the scissors to trim away bits of coagulated blood, lung and other innards.
- Always use chicken feet as the stock will be richer and gelatinous. Gelatin improves the condition of your nails and hair.
- When I want an even richer flavour stock I will use a whole skinned chicken. You can use frozen chickens to save money. Thaw chicken first in the fridge, not on the kitchen table. All that bloody liquid means a loss of flavour. A quick thaw method – keep chicken in a zipped plastic bag and soak it in a basin of tap water to soften. Weigh it down so tat the whole chicken is immersed.
- Use those tips of chicken wings (that 3rd section of a whole wing) too.
- Left over parts of a roast chicken makes a deep flavourful stock too. Remove the skin first.
Homemade Chicken Stock
- 750 gm chicken feet
- 6 pieces of chicken backbones + neck, skinned and fat removed
- 2 large carrots, cut in half
- 1 onion, cut into wedges
- 2 celery ribs, cut in half
- 3 cloves garlic, peeled
- ½ tablespoon peppercorns (either white or black)
- 10 cups of water
- Place all ingredients in the pressure cooker, stock pot or any large pot that has a cover that seals well.
- Add water and simmer. Cook gently in pressure cooker (once it starts to hiss, lower heat and simmer for 60 min) or pot (120 min). Unless your pressure cooker has a special release value, it should be allowed to cool to release the in-built pressure before opening.
- Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat.
- If you do not plan to consume stock within 3 days, pack into smaller amounts that suit your lifestyle (e.g. ½ cup or ¾ cup plastic bags). Freeze. Stock keeps for 3 months in the freezer.