Tag: warming

Chicken Stock – quick, easy, and delicious

Difficulty level: Easy

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This chicken stock is fast to make and so flavourful that you will want to have it all the time!

In winter months, when the air is cold, I love making this warming, healing chicken stock. It fills my kitchen with a comforting aroma of something delicious simmering away on the stove and brings back childhood memories of my Baba’s chicken noodle soup, which invariably started with the stock recipe that I am sharing with you today.

This recipe is different from a traditional bone broth or stock, because it uses a whole chicken and, as a result, does not require hours and hours of simmering. Using a whole chicken (bones, meat, and skins) also helps develop and elevate the flavour of the stock and makes it heartier.

This is also my absolute go-to whenever someone is under the weather in our household. Chicken stock is known for it’s soothing properties and has been shown to be beneficial for digestive and joint health as well as immune system support. Tasty and healthy – now that is the kind of food we love!

This chicken stock is also a perfect, elegant base for soups, gravies, stews, and rice dishes such as wild mushroom risotto or joliffe rice.

Broth vs Stock – what is the difference?

Both terms are often used interchangeably, but for those keen to understand the difference: a broth is made by simmering meat and vegetables, while a stock is made from simmered bones.

My recipe uses a whole chicken, which bridges both definitions.

Around the World

Stocks and broths are a staple in cuisines around the world and have been prepared by people pretty much since the time humanity managed to harness fire for cooking food.

Ingridients

  • whole raw chicken
  • 1 yellow onion
  • 1 carrot
  • 2 cloves of garlic
  • 1 rib of celery
  • salt

Method

  1. Prepare the chicken by rinsing it and cutting off the tail end bit.
  2. Place the chicken on it’s back in a large stock pot and add just enough water to barely cover the chicken. Chicken breast should not be submerged.
  3. Place the pot on medium heat and slowly bring up to almost boil. It is important not to let the stock boil.
  4. Once at a near boiling point, reduce heat to low and skim off any foam that formed with a spoon.
  5. After skimming off the foam, add the vegetables and salt.
  6. Simmer the broth for about 1 – 1.5 hours.
  7. When stock is ready, take out the chicken and reserve the meat for future use. Discard the bones.
  8. Use your stock right away to make soup or portion the cooled stock and freeze up to three months. The stock will keep in the fridge for three days.
  9. Enjoy!

Tips

  • TIP: The less water you add, the more concentrated the flavour of your stock will be.
  • TIP: Use a slotted spoon to skim the foam.
  • TIP: Never stir the stock as it cooks.
  • TIP: For more aromatic flavour, add favourite herbs toward the last half hour of cooking. Thyme and parsley work especially well, but you can experiment and screw the flavour according to your taste and needs.
  • TIP: You can add the resulting chicken meat to chicken soup, salads, sandwiches. Discard the onion, garlic, and any herbs if used. If planning to make chicken soup, cut up the carrot and celery – both of them will be infused with a wonderful flavour from cooking, so you definitely want to keep them!
  • TIP: Make sure to add enough salt to achieve a delicious flavour. If you are trying to cut back on salt for health reasons, you can balance the flavour with acid such as lemon juice, for example.
  • TIP: The stock is so flavourful that you will even enjoy drinking it all on it’s own. Give it a try!

Mistakes to avoid

  • Less is more. Don’t add too much water or your stock will taste diluted and lacking in that wholesome, soul warming flavour.
  • Don’t let the stock boil vigorously. Watch the temperature as the stock heats up and then keep at a simmer for a clear, appetising result. If you get distracted and the stock does boil – don’t despair; it’s not ruined – it will still taste good, just won’t be as clear as could be.
  • Don’t under season. Under seasoning will make the stock taste bland.
  • Don’t overcook the chicken meat or it won’t be tasty for use in other recipes.