Homemade Chicken Stock Is Wonderful for Use in Many Dishes
Making your own stock is not difficult; in fact it is surprisingly simple. Making stock does require a long cooking time, but the results are well worth it. The taste of homemade stock is superior to those that you find in the supermarket.
To accomplish the optimum extraction of gelee from the chicken bones the reduction time at sea level is six hours. Typical ingredients added to a stock are salt, vegetables, herbs and enough water to cover the other ingredients by several inches. Sometimes, gizzards and livers are added. For best results add other ingredients such as garlic, onions, carrots and celery about an hour before the stock is done, and then add parsley right at the end. Once that's all done, you can strain the stock and place the leftover vegetable pieces in a pan to boil out so you can store them for later use! Keep in mind that unless you place salt and pepper in stock, it will taste quite plain compared to stock sold in the supermarket. There's no exact amount when it comes to adding salt into the stock. The best way is to taste and make adjustments.
When making chicken stock, a stock pot that contains a pasta liner is often utilized. The vegetables and chicken are then poured onto the removable liner and simmered for hours over very low heat. The idea is not to boil the stock, but to very gently simmer. Stocks should fully reduce in 4 to 6 hours. Allow the stock to reduce longer if you want a more intense flavor. You can reduce to a demi-glace consistency.
Keep chicken stock in the refrigerator for approximately four days or in the freezer if you wish to keep it for a longer time. While you can store the stock in the freezer practically forever, the flavor and quality of the stock will eventually diminish. It is recommended to use frozen stock within 60 days.
Indeed making your own stock can be very tasty and economical. The stock is usual in making casseroles, sauces, and soups and is a great use for leftover chicken.
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