How to make chicken stock at home
Vložit
- čas přidán 19. 11. 2022
- The first part of this video features my chicken broth recipe and the second part features my chicken stock recipe. The difference between chicken broth and chicken stock is the cut of chicken used. Chicken meat is used to make broth and chicken bones are used to make chicken stock/bone broth. In this video, I start with chicken legs to make the chicken broth and then use the bones from the legs to make a rich chicken stock. This technique is easy as bone-in chicken meat is readily available and chicken bones might be hard to come by. Try my hearty chicken stock and use it to add depth to soups, sauces and curries!
_______________________________________
RECIPE (1L/4 cups)
INGREDIENTS:
1 lb/450 g chicken legs or large bone-in chicken pieces
1.5L-2.5L (6-10 cups) cold water
1 carrot
1 onion
2 garlic cloves
2 whole dried cloves
1 celery stem
1 leek
1 tsp salt
CHICKEN BROTH:
1. Place chicken legs and 1.5L (6 cups) cold water in a deep pot. Cold water is important for even cooking and extraction of maximum flavour
2. Set the pot on medium heat for 5 minutes. The water will first look cloudy and then the impurities will collect as foam at the top
3. When the foam has formed, remove it with the help of a ladle/slotted spoon/strainer. This step is essential to keep the broth clear
4. Once all the foam is skimmed, add the vegetables (chopped in large chunks), dried cloves and 1 tsp salt
5. Let it gently simmer until the chicken is cooked through (30-40 mins. Check if the chicken is cooked by poking it. If the juices run clear, it means that it’s ready
6. When the chicken is cooked, your chicken broth is ready! Remove the chicken from the broth and use as required or follow the below steps to make chicken stock
CHICKEN STOCK:
7. Separate the chicken meat from the bones. The chicken meat can be used in soups, salads, sandwiches, stir fries or wraps
8. Add the bones back to the chicken broth along with 1L (4 cups) of water
9. Simmer it for 1 hour to extract all the goodies from the bones. The stock would be rich and gelatinous at the end of 1 hour
10. Let the chicken broth cool down and strain it into airtight containers. This can be stored in the refrigerator upto 5 days and in the freezer upto 3 months
11. After refrigeration, the stock might have a jelly like texture. This is normal and an indicator or a well made stock
_______________________________________
SUBSTITUTES:
• Missing any vegetables?
Onions, garlic and cloves are essential. Cloves help tone down the chicken smell so please don’t skip it
• Other flavours to add to the stock?
Spices: bay leaves, star anise, cinnamon, fennel, cumin, coriander, turmeric
Herbs: Thyme, rosemary, parsley, coriander/cilantro root, pandan leaves, lime leaves
Vegetables: Tomato, lemongrass, ginger, shallots
_______________________________________
TIPS:
• Always start with cold water to evenly cook the chicken and extract maximum flavour
• Salting the broth helps the chicken meat get seasoned as it cooks
• Adding vegetables after skimming the foam makes it easier to clean the broth/stock
• Experiment with different ingredients depending on what the stock is made for
_______________________________________
🥘 MY COOKWARE
White Ceramic Pan: amzn.to/3j3XCHe
Grey Ceramic Pan: amzn.to/3jGlSB7
Wok: amzn.to/3hBgIUb
Stainless Steel Frypan: amzn.to/3yD5mWT
Cast Iron Skillet: amzn.to/2TCSctN
Copper Saucepan: amzn.to/3hjNrOM
🎥 MY CZcams GEAR (INDIA)
Camera: amzn.to/2UiQDBn
Lens: amzn.to/3dKw33I
Microphone: amzn.to/3whEeLn
Tripod: amzn.to/2TEwC8r
🎥 MY CZcams GEAR (US)
Camera: amzn.to/3xkxZrh
Lens: amzn.to/3jKyVBC
Microphone: amzn.to/2TBioFi
Tripod: amzn.to/36fpfqM
_______________________________________
🛒 MY AMAZON STOREFRONT - www.amazon.in/shop/breakthespice
(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
🎶 Music used from Epidemic sound - www.epidemicsound.com/referra...
🍱 Instagram: / breakthespice_
_______________________________________
Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. - Jak na to + styl
This chicken broth/stock perfect addition to your soups, stews, sauces and more! Make a big batch and enjoy all through the week 😍 Check out the substitiutes section for more ideas on how to improve the broth/stock
*RECIPE (1L/4 cups)*
*INGREDIENTS:*
1 lb/450 g chicken legs or large bone-in chicken pieces
1.5L-2.5L (6-10 cups) cold water
1 carrot
1 onion
2 garlic cloves
2 whole dried cloves
1 celery stem
1 leek
1 tsp salt
*CHICKEN BROTH:*
1. Place chicken legs and 1.5L (6 cups) cold water in a deep pot. Cold water is important for even cooking and extraction of maximum flavour
2. Set the pot on medium heat for 5 minutes. The water will first look cloudy and then the impurities will collect as foam at the top
3. When the foam has formed, remove it with the help of a ladle/slotted spoon/strainer. This step is essential to keep the broth clear
4. Once all the foam is skimmed, add the vegetables (chopped in large chunks), dried cloves and 1 tsp salt
5. Let it gently simmer until the chicken is cooked through (30-40 mins. Check if the chicken is cooked by poking it. If the juices run clear, it means that it’s ready
6. When the chicken is cooked, your chicken broth is ready! Remove the chicken from the broth and use as required or follow the below steps to make chicken stock
*CHICKEN STOCK:*
7. Separate the chicken meat from the bones. The chicken meat can be used in soups, salads, sandwiches, stir fries or wraps
8. Add the bones back to the chicken broth along with 1L (4 cups) of water
9. Simmer it for 1 hour to extract all the goodies from the bones. The stock would be rich and gelatinous at the end of 1 hour
10. Let the chicken broth cool down and strain it into airtight containers. This can be stored in the refrigerator upto 5 days and in the freezer upto 3 months
11. After refrigeration, the stock might have a jelly like texture. This is normal and an indicator or a well made stock
_______________________________________
SUBSTITUTES:
• Missing any vegetables?
Onions, garlic and cloves are essential. Cloves help tone down the chicken smell so please don’t skip it
• Other flavours to add to the stock?
Spices: bay leaves, star anise, cinnamon, fennel, cumin, coriander, turmeric
Herbs: Thyme, rosemary, parsley, coriander/cilantro root, pandan leaves, lime leaves
Vegetables: Tomato, lemongrass, ginger, shallots
_______________________________________
TIPS:
• Always start with cold water to evenly cook the chicken and extract maximum flavour
• Salting the broth helps the chicken meat get seasoned as it cooks
• Adding vegetables after skimming the foam makes it easier to clean the broth/stock
• Experiment with different ingredients depending on what the stock is made for
I recently found your channel and I absolutely love your videos. They are to the point and very simple so I do not have to search and buy special ingredients. Please keep up the good content. 😊
These days your recipes are my current vibe ❤️
Your videos are just so calming and I love the different type of foods you bring to your channel.
So glad you enjoy them and find them useful! ❤️
This is so simple and quick 👍👍
i love how simple your videos, are thank you
Thank you! Glad you enjoy them ❤️
Muchas gracias, lo preparé y quedó delicioso! ❤. Saludos desde Argentina 🇦🇷.
Love these cooking videos
It's soo calming 😌
Mind blowing in your presentation skills and your description method.very easy to understand and step by step each tips and techniques and what purpose to used each ingredients. Your presentation method was amazing no words I am very very satisfying in your video more more usefully in your video thanks you so much for your video
Lot of impressive I learned to lot of thing
Congratulations
You are so talleted person
Fantastically helpful video/recipe - one thing I've learned in my recent discovery of a love for cooking, is that real chicken stock is on the list of magic ingredients that can transform a dish to something utterly delicious (along with other miracle additions such as lemon juice, chives, cream and garlic!)
Thank you for your wonderful channel, it's so special and a really invaluable resource for home cooks like myself just starting out! Love and respect from the UK. XXX
Thank you so much! Grateful for your support ❤️ and yes, homemade stock makes most dishes incredibly delicious! With the added benefit of adjusting flavour to one’s liking 😍
Yaaaaaaaaayyyyyyy. Love that you're doing soup and soup based recipes as well. You're amazing. 🔥🔥💝
Thank you so much! More soup recipes coming soon 😍❤️
This is beyond delicious!👍
Thank you ❤️
Wowww
What do you do with the remaining chicken?
Add it to sandwiches, wraps, stir fries, soups and salads.
How long can we store it
Wow, something new...
Do you have any other page apart from this channel?
Thanks! I have an Instagram page too 😄
Sorry I’m a little thick, but are all the leeks carrot etc are they removed or left in the stock for freezing or when you mention straining it, do you mean to discard all vege matter
I meant strain just the liquid and store that. You can discard them since there’s not much taste or nutrition left behind after cooking it that long. You could add it to soups/pasta sauces if you’d prefer that.
@@breakthespice Thankyou, have been looking for nice base to make my Thai chicken noodle soup. Perfect
Noticed that your chicken legs didn’t have any skin. Is it ok to do this with skin on?
Definitely. You will need to scrape the "scum" (foam from fat) off the top. But, more chicken pieces = more chicken flavor.
Hello friend
Do you want intro outro banner
Christmas video editing
Please can a one year old baby drink this broth
I think it should be fine but please do check with your doctor