Popular Features:
View Cart

Condensed Chicken Stock

 
Condensed Chicken Stock
default recipe image
photo credit: Ev Thomas
From: The Crocodile's Cookbook "Bounty of the Americas".
The quality and outcome of recipes requiring stock will be greatly impacted by stock you use. This recipe with generous proportions can be stored for several months in the freezer.

This recipe compared to regular (or purchased, canned) stock:
One heaping tablespoon = 1 cup of regular stock
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 5 pounds chicken bones and trimmings (ask for this from your butcher)
    • 1/2 pound carrots
    • 1/2 stalk celery
    • 2 onions
    • 2 heads garlic (slice whole in half, don't peel)
    • 1/2 bunch of flat Italian parsley
    • 1 pinch of thyme
    • 10 peppercorns

Instructions

Put all of the ingredients (no need to chop anything) in a large stock pot, vegetables on the bottom, bones on top, and cover with cold water. Put the pot on low heat, cover with a lid, and simmer (don't now allow to boil which will produce a cloudy stock) for 8 hours. This will result in about 3 gallons of stock. Strain the stock and refrigerate the liquid unit the grease hardens on top. Remove the grease cap and put the stock (it should be a soft gelatin) back on the stove in a clean pot. Bring it to a boil using high heat (it is OK if the stock boils because the fat has been removed). When the stock boils, remove the lid, reduce the heat by half, and allow the liquid to reduce to one quart. (This will produce a lot of moisture in the air so make sure to use your cooking vent or open a window). When the stock is reduced to one quart, remove it from the stove.

Because the chicken stock has been so reduce, it will become very thick and gelatinous when cooled. Pour it into cup-sized freezer containers and freeze. Now you will have stock ready whenever you need it. The frozen stock will keep for months. Chicken stock can be used in any recipe for chicken, beef, or pork that requires stock.

Additional Notes

Bouquet Garni (optional but adds a nice flavor)
Wrap in cheesecloth and secure with kitchen string:

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Bone Sukin' Rosemary Lamb Shanks

    Lamb shanks are simmered in wine, seasonings, rosemary and onion.

  • Smoky Chipotle Pot Roast

    Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.

  • Quick Fish Stock

    This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.

  • Winter Creme Fraiche Baked Potato Soup

    Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.