I'm sure this is what we've all been waiting for. Just some back story, JuniorCubez used to make home-made frozen chicken stock for busy mummies that wants to make healthy meals for their loved ones. It's supposed to look translucent, oily and gold-coloured liquid. There shoudn't be any white clumps but just oil/gelatinous looking liquid once it is cooled. Here I am sharing with you the recipe to make the most worth it chicken stock.
Ingredients:
1kg chicken bones
5 celery stalks, roughly chopped
2 carrots, roughly chopped
1 large onion, roughly chopped
5 cloves garlic, smashed
2 bay leaves
about 8-10 cups water
Salt and pepper to taste (optional)
Instructions:
Rinse the chicken bones under cold water to remove any excess debris or blood.
Place the chicken bones, celery, carrots, onion, garlic, and bay leaf in a large stockpot.
Pour enough cool/room temperature water into the pot to cover the ingredients by about 1-2 inches.
Bring the water to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
Skim off any foam or impurities that rise to the surface of the stock with a spoon or fine mesh strainer. This helps ensure a clear and clean-tasting stock.
Let the stock simmer uncovered for at least 2-3 hours, or up to 4-6 hours for a richer flavor, stirring occasionally.
As the stock simmers, the liquid will reduce and concentrate in flavor. If the water level decreases too much during cooking, you can add more water to keep the ingredients submerged.
Once the stock has simmered to your desired flavor intensity, remove the pot from the heat.
Strain the stock to remove all the solids, including the bones and vegetables. Press down on the solids with a spoon to extract as much liquid as possible.
Taste the stock and season with salt and pepper if desired. But usually, I leave it as that without adding any salt.
Let the stock cool completely before storing it in airtight containers in the refrigerator for up to 5 days, or in the freezer for longer storage.
Now you have a flavorful homemade chicken stock ready to use in soups, stews, sauces, and other recipes! Honestly, it's time consuming but it's worth it!
Comments