Chicken stock, home made
Chicken Stock Recipe with Vegetables and Herbs
Introduction
Chicken stock is a versatile and flavorful base for many dishes, from soups to sauces to risottos. Making your own chicken stock at home is not only easy, but it also allows you to control the ingredients and customize the flavor to your liking.
History
Chicken stock has been a staple in kitchens around the world for centuries. It is believed to have originated in China, where it was used for its medicinal properties. Over time, chicken stock became a popular ingredient in many cuisines, prized for its rich flavor and ability to add depth to dishes.
Ingredients
How to prepare
- Recipe by: Caprial's Cafe Favorites, Chef Caprial Pence, pg 141. In a large stockpot, heat over high heat and bring the bones, onions, carrots, celery, garlic, thyme, and water to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hours, or until the stock is richly flavored. Strain the mixture through a fine sieve into a bowl. Use immediately or allow it to cool to room temperature before refrigerating. This stock can be stored in the refrigerator for up to 1 week or frozen.
Variations
- Add herbs and spices such as parsley, peppercorns, or garlic for additional flavor.
- Use different vegetables such as leeks, parsnips, or mushrooms for a unique twist on traditional chicken stock.
Cooking Tips & Tricks
Use a mix of chicken bones and vegetables for a well-rounded flavor.
- Simmer the stock gently to extract the most flavor without boiling it.
- Skim off any foam or impurities that rise to the surface while cooking.
- Store homemade chicken stock in the refrigerator for up to 1 week or freeze for longer storage.
Serving Suggestions
Use homemade chicken stock as a base for soups, stews, sauces, and risottos, or simply enjoy it on its own as a warm and comforting drink.
Cooking Techniques
Simmer the stock gently over low heat to extract the most flavor without boiling it.
Ingredient Substitutions
Feel free to customize the ingredients in this recipe to suit your taste preferences. You can use different vegetables, herbs, or spices to create a unique flavor profile.
Make Ahead Tips
Homemade chicken stock can be made ahead of time and stored in the refrigerator for up to 1 week or frozen for longer storage.
Presentation Ideas
Serve homemade chicken stock in a mug or bowl, garnished with fresh herbs or a sprinkle of black pepper.
Pairing Recommendations
Pair homemade chicken stock with crusty bread, a simple salad, or a light sandwich for a satisfying meal.
Storage and Reheating Instructions
Store homemade chicken stock in the refrigerator for up to 1 week or freeze for longer storage. To reheat, simply warm the stock gently over low heat until heated through.
Nutrition Information
Calories per serving
One serving of chicken stock (1 cup) contains approximately 15-20 calories, depending on the ingredients used.
Carbohydrates
Chicken stock is low in carbohydrates, making it a suitable option for those following a low-carb diet.
Fats
Chicken stock is low in fat, especially if you skim off any excess fat that rises to the surface during cooking.
Proteins
Chicken stock contains some protein from the chicken bones, but it is not a significant source of this nutrient.
Vitamins and minerals
Chicken stock is rich in vitamins and minerals, including calcium, magnesium, and phosphorus from the bones, as well as vitamins A and K from the vegetables.
Alergens
Chicken stock may contain allergens such as celery, so be sure to check for any potential allergens before consuming.
Summary
Overall, chicken stock is a low-calorie, nutrient-rich option for adding flavor to dishes without adding a lot of extra calories or fat.
Summary
Homemade chicken stock is a flavorful and versatile ingredient that can elevate a wide range of dishes. By making your own chicken stock at home, you can control the ingredients and customize the flavor to suit your taste preferences. Enjoy this nutrient-rich and low-calorie option in soups, stews, sauces, and more.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl learning the ways of the kitchen from my own grandmother. She was a master in the culinary arts, and I hung on her every word as she shared her knowledge and recipes with me.
One day, as we were preparing a big family dinner, she pulled out a large pot and began filling it with water. I watched in awe as she added in chicken bones, vegetables, and herbs, explaining that she was making homemade chicken stock. I had always assumed that chicken stock came from a can or a carton, so I was fascinated by the idea of making it from scratch.
As the stock simmered on the stove, filling the kitchen with a delicious aroma, my grandmother shared with me the importance of using homemade stock in cooking. She explained that store-bought stock simply couldn't compare to the depth of flavor and nutrients that came from making it yourself. I was hooked, and from that day on, I knew that I had to learn how to make chicken stock from scratch.
Over the years, I honed my skills and experimented with different ingredients and techniques to create the perfect homemade chicken stock. I learned that the key to a rich and flavorful stock was in the quality of the ingredients used. I always made sure to use the best chicken bones, fresh vegetables, and fragrant herbs to infuse the stock with layers of taste.
I also discovered the importance of patience when making chicken stock. It wasn't a quick process, but rather one that required time and attention. I would let the stock simmer on the stove for hours, allowing the flavors to meld together and create a broth that was rich and aromatic.
As I continued to perfect my recipe for homemade chicken stock, I started to share it with friends and family. They were always amazed by the depth of flavor and richness of the stock, and I took pride in knowing that I had mastered a culinary skill that was passed down through generations.
Now, as I stand in my own kitchen, preparing a pot of homemade chicken stock, I can't help but feel a sense of nostalgia for those early days spent learning from my grandmother. She instilled in me a love for cooking and a passion for creating delicious meals from scratch.
As I stir the stock and let it simmer on the stove, I am reminded of the bond that food can create between generations. I am grateful for the knowledge and recipes that have been passed down to me, and I know that I will continue to share them with those I love for years to come. Cooking is not just about nourishing the body, but also about nourishing the soul. And for me, there is no greater joy than sharing a homemade meal with the ones I hold dear.