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Your Traditional Chicken Stock Guide
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Cooking Tip
The main difference between chicken stock and chicken broth is that chicken stock produces more of the substance called gelée and has a longer reduction time for the desired results, than does chicken broth.
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Traditional Chicken Stock
Chicken Soup Recipe
Making a Traditional Chicken Stock is not a quick job, and yet the results are worth the extra effort. If you are interested in learning more about chicken stock and broth, check out our page about the difference between chicken stock and broth.
What you'll need for traditional chicken stock:
- 12- to 15-lbs. of chicken bones.*
- 3 medium onions (cut each in half)
- 4 large carrots (trimmed, peeled)
- 1 whole celery stalk (use root end about 4 inches long)
- 3 medium fresh tomatoes (cut each in half)
- 1 cup parsley (use stems only)
- ½ cup salt
*You can buy chicken bones either in the freezer section of your grocery store, or ask the poultry manager for any that they have on hand.
What to do:
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Combine all ingredients listed above into a 20-qt. stock pot and cover with cold water to two inches above the contents. Cook over high heat until mixture comes to a boil.
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Then, reduce the heat to a medium simmer for six hours. Use a large slotted spoon to remove the foam that floats to the surface. This foam is a residue of coagulated protein. It occurs at the first boil and then will decrease after you skim it off during the first 15 minutes or so.
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Pour the stock through a large fine strainer or concoct one from a doubled-over piece of cheesecloth. Remove the chicken and de-bone it while it is still hot. At this point, you can get rid of the extracted vegetables.
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Take a taste of the stock and adjust for salt flavoring. For better flavor enhancement, refrigerate the stock overnight. You can use the cooked chicken for soup or salad.
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To de-fat this traditional chicken stock, take out of the refrigerator the next day and remove the solid fat layer on the surface of the stock with a large spoon. Any remaining particles can be removed with a paper towel (unscented) by laying it on the surface and pulling toward you. The fat particles will adhere to the paper towel.
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Store any unused stock by freezing it in quart-sized containers. Stock can be frozen for up to 6 months in the freezer.
For some other great Chicken Stock and Broth recipes, check out the links below:
Fantastic Chicken Broth
Homemade Chicken Broth
Homemade Chicken Stock
Traditional Chicken Broth
To help you make the best soups possible, read more of my
Chicken Soup Cooking Tips below:
Chicken Saftey Tips
More Chicken Saftey Tips
Defrosting Chicken Safely
The Difference Between Chicken Stock and Broth
Making Chicken Broth
For more great soup ideas, check out some easy soup appetizer recipes
or follow the links below.
Try some of these other delicious chicken soup recipes:
Chicken Asperagus Chowder
Chicken Barley Soup
Chicken Cabbage Noodle Soup
Chicken Rice Soup
Chicken Soup Caribbean Style
Chicken Tomato Cilantro Soup
Easy Chicken Gumbo
Pueblo Chicken Soup
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
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