Ingredients Jump to Instructions ↓

  1. 4 pounds of chicken bones, neck and other parts

  2. 1 large onion quartered

  3. 4 carrots peeled and cut 3 ribs of celery cut 1 leek cut 14 sprigs thyme

  4. 14 sprigs parsley

  5. A couple of bay leaves slightly crushed

  6. 4 cloves garlic peeled and crushed

  7. 2 gallons water

  8. 15 minutes for the first hour of cooking the chicken stock. So, how long to make chicken stock? It takes around

  9. 8 hours to make the chicken stock. After the first hour of cooking, remove the scum twice every hour and allow the chicken stock to cook. It is necessary to always keep the vegetables and the chicken submerged under water. Hence, add some hot water every time you feel the water becoming less.

  10. 7 to 8 hours and should be cooked on simmer only. After the

  11. 8 hours are up, strain the mixture into another pot with the help of a fine mesh strainer or with the help of a cheese cloth. Cool the stock in an ice cooler and keep the stock in the fridge overnight once the stock is cooled. The next morning, scoop off the fat from the top of the chicken stock and store the stock in an air tight container. You can store this stock for up to

  12. 3 months by keeping it in the deep freezer. However, if you keep it in the fridge, use up the stock within

  13. 3 days. Before you use the stock as an ingredient, always bring the stock to a boil and then make your recipe.

  14. How to Make Chicken Stock from Rotisserie Chicken

  15. Chicken carcass including any skin and bones

  16. 1 onion halved

  17. 1 bay leaf

  18. 1 rib celery chopped

  19. 2 carrots peeled roughly chopped

  20. Some peppercorns slightly crushed

  21. 2 cloves garlic peeled and crushed

  22. Half a gallon cold water

  23. Method

  24. 3 hours, uncovered and on simmer. Add hot water if the chicken and vegetables begin to show. After the stock has been cooked, remove from heat. Strain the stock through a cheese cloth and let it cool. Refrigerate it overnight and remove the fat from the top of the stock. Transfer into an airtight jar and your stock is ready to be used. Ensure that the jar is always in the fridge and use up the entire batch within

  25. 3 days. You can use a slow cooker to make the chicken stock.

  26. Chicken Stock vs Chicken Broth

  27. Now that you know how to make chicken stock, lets move to another common question, are chicken stock and chicken broth the same, and if they are not, what is the difference? Well, they are different and not the same. The difference is that chicken stock is made from bones. When you make the stock, you make it from bones that are cut. This makes the stock richer. The slow simmering heat for about 8 hours ensures that all the flavor of the chicken as well as the spices and vegetables is infused well in the water. Chicken broth, on the other hand, is made from chicken meat. It is not so rich in taste but can be modified a little by adding the above ingredients into the broth and allowing the broth to be cooked for some time before using it in the recipe.

  28. I hope this article has helped you in your quest of how to make chicken stock. As you can see from the above, the recipe is not a difficult one and can be easily made at home. However, certain steps like cooking on a simmer, removing the scum every few minutes, cooling and storing it right are essentially to be followed to the letter. Make this stock and convert your delicious soup recipes into very delicious ones! Happy cooking!!

  29. By Deeptee A

  30. Published: 11/10/2010

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