As you may know that using good quality chicken stock in any
cooking will tell you the result of cooking itself. Therefore, preparing
proper stock or broth is essential. There are ways to make chicken
stock and use various recipes. Though, I just want to show you how
making simple one. Unless, you are looking for difficult one (just
kidding).
Making good stock is not difficult since you use correct cooking methods. Furthermore, having a good chicken stock is not always expensive as you may use leftover pieces of unused vegetables instead.
Traditionally cooking stock is simmering various ingredients in water for at least 2 hours. Good stock is clear. If a stock is boiling, it will be cloudy. So, make sure that you cook the stock over low heat to avoid stock from boiling.
In this recipe, I am going to use chicken parts starting from the wings, back bone, neck, chicken feet and vegetables for a quick way to get a rich and delicious stock although it can use bones from a chicken carcass.
Here is the recipe how making simple chicken stock.
Ingredients:
500 grams chicken parts (as above)
1 large onion
3 stalks celery and leaves
1 large carrot
3 cloves
6 cups of water
1/4 cups cold water (optional)
1 egg
Directions:
Gather all ingredients. Cut chicken parts into small pieces and get it washed. Before cooking, blanch chicken in boiling water for about 2 minutes to get rid of the stench. Remove chicken from boiling water and strain using a colander. Discard first boiling water as we do not want to use it. Put the chicken aside. Meanwhile cut onion, celery, and carrot into small pieces.
Pour 6 cups of water into the medium stock pot and combine all ingredients except egg. Place sauce pot over low heat and simmer the stock for at least 2 hours.
Remove stock from heat and strain using fine cloth. If you find the stock is not enough clear, you may use white egg to resolve the problem. In way crack the egg and separate white from yolk. Do not throw eggshell. Combine 1/4 cup cold water, white egg, and eggshell into mixing bowl and beat lightly. Next step is to pour egg and water mixture into the stock and return to heat. Follow same cooking procedure but cooking time for the stock is 15 minutes at this time. Remove stock from heat and strain.
Article Source:
http://EzineArticles.com/expert/Yayat_Sudrajat/288856
Making good stock is not difficult since you use correct cooking methods. Furthermore, having a good chicken stock is not always expensive as you may use leftover pieces of unused vegetables instead.
Traditionally cooking stock is simmering various ingredients in water for at least 2 hours. Good stock is clear. If a stock is boiling, it will be cloudy. So, make sure that you cook the stock over low heat to avoid stock from boiling.
In this recipe, I am going to use chicken parts starting from the wings, back bone, neck, chicken feet and vegetables for a quick way to get a rich and delicious stock although it can use bones from a chicken carcass.
Here is the recipe how making simple chicken stock.
Ingredients:
500 grams chicken parts (as above)
1 large onion
3 stalks celery and leaves
1 large carrot
3 cloves
6 cups of water
1/4 cups cold water (optional)
1 egg
Directions:
Gather all ingredients. Cut chicken parts into small pieces and get it washed. Before cooking, blanch chicken in boiling water for about 2 minutes to get rid of the stench. Remove chicken from boiling water and strain using a colander. Discard first boiling water as we do not want to use it. Put the chicken aside. Meanwhile cut onion, celery, and carrot into small pieces.
Pour 6 cups of water into the medium stock pot and combine all ingredients except egg. Place sauce pot over low heat and simmer the stock for at least 2 hours.
Remove stock from heat and strain using fine cloth. If you find the stock is not enough clear, you may use white egg to resolve the problem. In way crack the egg and separate white from yolk. Do not throw eggshell. Combine 1/4 cup cold water, white egg, and eggshell into mixing bowl and beat lightly. Next step is to pour egg and water mixture into the stock and return to heat. Follow same cooking procedure but cooking time for the stock is 15 minutes at this time. Remove stock from heat and strain.
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