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.
za'atar trending spice try it now

Featured Recipes

  • Zatar (Zaatar)

    A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.

  • Middle Eastern Yogurt Cheese

    Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.

  • Hummus

    In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.

  • Adas Polo

    This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.