Step into my culinary haven, where this chicken stock recipe is a
cherished secret. It's the foundation of my kitchen, always on hand,
enhancing my dishes with homemade richness. From my chef student days in
Turkey, it's been my culinary ally, elevating stews, rice, and pasta,
especially in my signature chicken soups. Embrace this kitchen wizardry
and let's elevate your creations together.
Chicken Stock
Alicia Santana
Rated 5.0 stars by 1 users
Category
Stocks, soups
Servings
1 titter
Prep Time
15 minutes
Cook Time
2 hours
Welcome to my culinary sanctuary, where this Chicken Stock recipe reigns
supreme. It's a kitchen essential, a secret I can't help but share with you.
Picture your fridge stocked with containers, and your freezer filled with small
zip locks, all brimming with this liquid gold. That's my reality, ensuring I'm
always ready to infuse my dishes with rich, homemade flavors.
My journey to perfecting this recipe began during my time as a chef student
in the vibrant culinary world of Turkey. Since then, I've never looked back,
and I don't think you will either.
This versatile elixir finds its way into my stews, elevates my rice dishes,
and brings pasta to life. But where it truly shines is in my signature chicken
soups, imparting a depth of flavour that sets them apart. What's more, it's a
breeze to make, and its health benefits are an added bonus. A pinch of salt can
be added, but personally, I prefer to keep it au naturel, letting the
ingredients speak for themselves.
The question is, are you ready to embrace this kitchen wizardry and add its
magic to your recipes? Join me on this flavourful journey, and let's elevate
your culinary creations together.
Place all the ingredients in a pot with a thick bottom and cover them with two liters of water.
Bring everything to a boil over two hours, periodically skimming off any foam that forms on the surface. Add an extra litter of water in the middle of the cooking process.
Turn off the heat and allow the chicken stock to cool down before straining it.
Transfer the strained stock into a container of your choice and store it in the fridge until ready to use.
For a Brown Stock
In a dry pan, gently caramelize the onion, garlic cloves, and carrots over low heat.
Add the chicken pieces and let them brown on all sides.
Pour two liters of hot water over the browned ingredients and bring it to a boil.
Create a bouquet garni using the parsley, bay leaves, and thyme, and add it to the pan.
Incorporate the remaining ingredients and allow everything to simmer over low heat for two hours, skimming off any foam as needed.
After one hour has passed, add another liter of water and continue cooking until two hours have elapsed.
Follow the same cooling and straining process as in the previous recipe.
Recipe Note
You can use
this flavorful stock to enhance the taste of rice, pasta, and soups. Enjoy your
culinary creations!
