Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Chicken Stock

with 2 comments

#Homemade #Chicken #Stock #CucinaDelloZio - let 'er simmer

Chicken Stock (the basics)
Pollo Archivio
by James Belardo

The best soup starts with the best stock and the best stock is made of simple ingredients and love. The tastiest meat is closest to the bone and should never be wasted. Whether you’ve roasted or BBQ’d your chicken, the leftover carcass is worth saving to make stock.

#Homemade #Chicken #Stock #CucinaDelloZio - fresh ingredients
The Stock
Chicken* carcass, meat mostly-removed (raw, roasted or BBQ’d is good)
1 medium sized onion, quartered
1 large carrot (or two medium sized), peeled and roughly cut in chuncks
2 or 3 stalks celery, roughly cut
2 or 3 cloves garlic, crushed
Flat-Leaf parsley, handful
2-3 tbsp extra-virgin olive oil
lemon juice (1/2 lemon)
2-3 bay leaves
Salt – to taste
Pepper (peppercorns if available)
Water (lots!)
peperoncino fiocchi (hot pepper flakes) – optional

  • We’ve gotten into the habit of buying chicken breasts with the bone-in… when we get home we remove the bone and save then to use later (freeze ’em). When we need to make a stock, we thaw them and usually have enough to make up to 12-16 cups of stock.

Directions

1. Place the chicken carcass or parts in a stock pot and fill with water until the carcass is covered. Bring to a simmer but not boil.
#Homemade #Chicken #Stock #CucinaDelloZio - chicken in the pot #Homemade #Chicken #Stock #CucinaDelloZio - add water and let come to a boil

2. Add onion, carrots, celery, and bay leaves (and optional hot pepper) let come to back to a simmer once again.
#Homemade #Chicken #Stock #CucinaDelloZio - toss the veggies in

3. Add bay leaves, parsley, 1 teaspoon pepper and 2 teaspoons of salt, stir and lower heat to medium.
#Homemade #Chicken #Stock #CucinaDelloZio - bay leaves, parsley, peppercorns & salt

4. Taste broth often while adding salt (and water) to obtain good balance. When adding water, add 1 or 2 cups at a time, always bringing broth back to a simmer before adding more.
#Homemade #Chicken #Stock #CucinaDelloZio - add water, boil, taste and season... Repeat

5. As you’re adding water you can also add 1 or 2 tbsp of olive oil.
#Homemade #Chicken #Stock #CucinaDelloZio - as you're adding liquid, add olive oil too!

6. Keep tasting, add the lemon juice near the end…
#Homemade #Chicken #Stock #CucinaDelloZio - as stock shapes up add lemon juice

7. When broth taste is as desired, add 1/2 cup of water, let come to boil and then lower heat. Let simmer for at least 30-60 minutes before remove vegetables, chicken bits and carcass. (We recommend, if time is available to let this simmer for hours!).

8. Let cool down and strain the stock, separate chicken from bones and save the cooked veggies (mash ’em and use ’em later – here’s a sample of what we do with the leftover veggies and meat…Cauliflower With Chicken Soup Purée or Broccoli with Chicken Soup Purée).

Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

June 14, 2013 at 12:36 PM

2 Responses

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  1. […] so complicated, so let’s try to ‘simplicate.’ Here’s a simple recipe for Chicken Stock, which can become the basis for many healthy and delicious […]

  2. […] way to change up the way you make cauliflower is to use the leftover vegetable Purée from the homemade Chicken Stock that you had made… Here’s a great recipe for Cauliflower With Chicken Soup Purée, […]


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