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Chicken Stock #1

Chicken Stock #1 recipe image
This classic chicken stock is the foundation for countless soups, sauces, and braises. By simmering chicken backbones and wings with fresh ginger, garlic, and aromatic vegetables, you create a deeply flavorful and gelatin-rich broth. The long simmering time extracts maximum flavor and body, resulting in a stock that is both savory and subtly sweet. It&# 226;ÂÂs an excellent way to use up chicken parts that might otherwise go to waste. Perfect for meal prep, this stock keeps well in the fridge or freezer, ensuring you always have a high-quality base on hand for quick weeknight meals or special occasions.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 1898.9
Dietary: Gluten-free
Description
This classic chicken stock is the foundation for countless soups, sauces, and braises. By simmering chicken backbones and wings with fresh ginger, garlic, and aromatic vegetables, you create a deeply flavorful and gelatin-rich broth. The long simmering time extracts maximum flavor and body, resulting in a stock that is both savory and subtly sweet. It&# 226;€™s an excellent way to use up chicken parts that might otherwise go to waste. Perfect for meal prep, this stock keeps well in the fridge or freezer, ensuring you always have a high-quality base on hand for quick weeknight meals or special occasions.
Ingredients
  • 7 pound Chicken backbones and wings
  • 1 sl Ginger - fresh, about 1-1/2
Directions
  1. 1
    Gather additional aromatics: 4 cloves garlic (smashed), 4 green onions (halved crosswise), 2 medium onions (quartered), and 3 ribs celery (halved lengthwise).
  2. 2
    Place the chicken backbones and wings in a large stockpot and cover with 3 quarts of water.
  3. 3
    Bring the water to a boil over high heat and let it boil for 1 minute.
  4. 4
    Pour off the water and rinse the chicken parts under cold running water; drain well.
  5. 5
    Return the rinsed chicken to the clean stockpot.
  6. 6
    Add 3 quarts of fresh cold water along with the ginger, garlic, green onions, onions, and celery.
  7. 7
    Cover the pot and bring the mixture to a boil over high heat.
  8. 8
    Reduce the heat to moderately low, partially cover the pot, and simmer gently for 4 hours.
  9. 9
    Strain the broth through a colander lined with cheesecloth or a fine-mesh sieve set over a large bowl; discard the solids.
  10. 10
    Let the stock cool slightly, then refrigerate for several hours or overnight to solidify the fat.
  11. 11
    Skim off the solidified fat layer from the top before using or storing.
  12. 12
    Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1898.9kcal
% Daily Value *
Total Fat 95.3g147%
Saturated Fat 26.2g131%
Cholesterol 707.1mg236%
Sodium 651.5mg28%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 214.5g429%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stock, homemade broth, chicken backbones, wings, ginger, garlic, aromatics, simmering, base ingredient, soup base, gelatin-rich, meal prep, food waste, clear stock, cooking liquid, pantry staple, asian inspired, scratch cooking
Read it online: https://www.chefs-mate.com/recipe/chicken-stock-1/