Kitchen Basics: Chicken Stock

Making your own chicken stock gives a whole new level to your food. It is super easy to prepare and also cheap.  The stock itself is very healthy and has nourishing powers.

Using store bought stock or bouillon can be more convenient option for some people because of their hectic life. But let me tell you something. Preparing your own chicken stock from scratch does not have to be as time consuming neither difficult as it seems so. Here are few reasons why you should try it:

  • takes few minutes to set up and then it cooks by itself
  • it is high in nutrition, packed with minerals, vitamins, magnesium
  • it boosts your immune system
  • it fights arthritis, cures cold and it is great for hangovers
  • it is good as stronger and flavourful base of your dishes such as risotto, stews, sauces, etc.
  • it is very cheap because it can be made of veggie scraps, tips, skins and peels
  • you can pour it into jars and store or up to one week in the fridge or froze it for several months

So there are plenty of reasons why chicken stock is prescribed by doctors. Bones marrow and skin by simmering over hours release compounds like collagen, proline , glycine and glutamine that have the power to transform and boost your health. That’s the reason why I usually cook chicken stock for at least 6 hours on low heat. You need to obtain the best from it and slow cooking on low heat is the way for it. Normally I use the chicken carcass because the meat from it I use for different dishes. And I always keep in freezer some veggie scraps, peels and skins that I use for the stock as well. Basically you are not wasting any food by doing this. Here I am gonna share with you my recipe for this amazing soup.

Ingredients:

  • chicken carcass
  • celeriac
  • 4 carrots
  • parsley
  • 1/2 kohlrabi
  • 1/3 leek
  • 1 onion
  • 1 Tbs salt
  • few peppercorns
  • 3 bay leaves

Instructions:

  • Put the leftover bones and skin from a chicken carcass into a large stock pot. Cover with cold water. Add salt, peppercorns and bay leaves.
  • Bring to a boil on lower heat and when reaching boiling point immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 3-4 hours, occasionally skimming off any foam that comes to the surface.
  • Add vegetables and let it cook for another 2 hours
  • Remove the bones and vegetables and strain the stock through a fine mesh sieve.
  • you can serve it with cooked vegetables and noodles or use it for different dishes.

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