Wednesday, May 16, 2012

Basic "White" Chicken Stock

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This is how I have been making Basic "White" Chicken Stock at home. I usually make large batches and freeze them in small portions as I am constantly making Pot Pie(family favorite), Pulled Chicken Noodle soup or Meatball Soup...especially during the winter season when someone or the other in the family is having the sniffles.During such occasions, a good nourishing soup and rasam(South Indian Pepper juice) are a must.

Recently I tried Chicken Soup with exotic Amaranth Leaves plus a few vegetables for my friend who recently gave birth to an adorable baby girl. She said it was awesome - just what a lactating mom needs.  So am planning to give it another spin in the kitchen this weekend. Keeping my fingers crossed that I find some Amaranth Leaves in the store.

Basic Homemade Chicken Stock(For 8-9 cups):

  • 4 Chicken Thighs and a few chicken parts 
  • 2 Stalks Celery, halved and quartered ( I freeze the rest)
  • 2 Carrots, peeled and cut into sticks
  • 2 Small Yukon Gold Potatoes, cleaned and halved
  • 1 Small Red Potato, cleaned and halved
  • 2 Red Onions, peeled and halved
  • 2 Garlic Cloves
  • 1 Tsp Black Peppercorns
  • 3 Bay Leaf
  • 3 Cloves
  • 4-5 Stalks Parsley or Cilantro
  • 1/2 Tsp Dried Thyme,optional
  • 10-12 Cups Cold Water 
  • Place the cut celery sticks, carrot sticks, halved potatoes, halved onions, garlic cloves, cloves, bay leaf in a big stock pot.
    • Clean the Cilantro or Parsley and Thyme. Place it in the pot.
    • Wash the Chicken thighs and parts(if using) thoroughly in water. Place them in the pot and add 12 Cups cold water.
    • Place a dome lid/lid on the pot and let the ingredients simmer at a medium flame for 45 minutes to an hour.
    • Midway during this process, open and stir the contents. The mixture should look frothy like in the picture. The smell is phenomenal too.
    • After an hour, drain the contents into a colander.
    • Once cooled, divide and add the stock into smaller storage containers and freeze for future use. The stock will stay good for 3-4 days in the fridge.
    • Nothing beats home-made stock.

    Recipes that I have created with this Chicken Stock-

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    1. Wonderful information for beginners. Nice recipes with the stock !!

    2. Wat a useful post, excellent and definitely helpful for many of us.

    3. Amazing choice:) we tend to take such basic yet important recipes for granted. Well presented!!
      First time visitor to your blog & must say you have a really impressive blog. Happy to follow u
      Do drop by


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