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How to Make Homemade Chicken Stock from Scratch

Chicken Stock Video Text

Welcome to the Quaker Kitchen. Iím Quaker Anne. Today, I am very excited to share with you one of my favorite cooking projects, among the many projects which are my favorite, we are going to make chicken stock from scratch.

Homemade chicken stock is easy to make, and is traditionally an essential ingredient which adds rich flavor to so many recipes, including chili, gravy, beef based soups, stews, sauces and more. Why even spaghetti sauce can benefit from a little extra chicken broth.

Instead of using discarded parts of a chicken to make our broth, we are going to use a fresh whole bird. Why? Because each part of the chicken has itís own distinct taste characteristics. For example dark meat tastes different than white meat, and white meat likewise from dark. Even the skin contributes to tasteful distinctiveness. These different tastes all come together to produce a broad, full spectrum of excellent flavorful richness.

We are also going to add just a few vegetables to our stock to enrich its flavor and its nutritional and medicinal value.

For instance, we are going to add a few stalks of celery, maybe a couple of carrots, 2 onions, some sage, some thyme and even some salt.

Before cooking, and especially after handling raw chicken, be sure to wash your hands thoroughly with plenty of soap. Check your finger nails to made certain that there isnít any dirt lingering there, and remove your jewelry so that your hands are thoroughly clean and have no barriers that could be harboring dirt. Finally, dry your hands on a fresh clean towel.

Measure 6 quarts of cold water into your stock pot. You might want to run the water for just a few seconds to make sure that the pipes are clear and the water is the freshest and cleanest it can be.

Before placing your chicken in the stock pot of water, be sure to rinse it thoroughly inside and out. Fill the cavity with water, pour it out, rinse up by the neck, behind each wing, behind the legs, fill it up one more time and dump it out.

Once your chicken is thoroughly rinsed, itís ready to put into the stock pot.

Once your chicken is in the stock pot, place the pot on your stove. Then, youíll add, two teaspoons of Himalayan Crystal Salt. Itís a mineral salt and itís very good for you. Now, put your lid on the pot and set the stove on medium. You want to bring the water temperature up slowly so that you reach a gentle simmer. It is important that you donít boil your chicken stock. If you boil it, the broth will become cloudy and look very unappealing. If we keep it at a nice gentle simmer, the broth will be golden and very nice. We want to cook this now, for two hours.

Chop two or three carrots into nice large pieces and put them into a bowl. We donít need to worry about making little pieces because we are going to strain the vegetables off. Be sure to discard the ends. Now, chop your celery, as well, leaves and all, into nice large pieces and put them in your bowl. Discard the ends. Lastly, your onion. All we really need to do is quarter it. And hereís a secret, oh, weíll trim this end off here, hereís a secret, breath through your mouth the whole time and your eyes wonít water.

Thereís our timer. After the stock has simmered for two hours, itís time to put some vegetables and some spices in. Carefully remove the cover and mind that you donít get a steam burn. Weíre going to put in our celery, our celery, and some carrots and of course the onions, then itís time for our spices. You might also want to skim the sides with a spatula and discard the foam that will collect there. Like this. We are going to strain this later, but this just gets some of it off initially.

Once all of your vegetables and spices have been put in, itís time to put the cover back on, turn your burner back on medium and let it simmer for one more hour.

Our stock is done. Weíve had it on for just a little over three hours. Now, itís time to turn the heat off. Weíre going to want to let this cool, now, for several hours. Weíre going to leave the chicken right in it, and we are going to leave the vegetables in it. And after it has cooled for a couple of hours, weíre going to refrigerate it over night.

Once your broth has refrigerated overnight, bring it in, put it on the stove, and warm it up until it is comfortable to work with. Then you're going to remove the chicken from the broth, very carefully. Youíll want to cover it and refrigerate it for later use. This would be very good to use for chicken salad, for instance.

There are many different ways that you can strain chicken broth. For instance, you can take a colander, line it with cheese cloth and strain it that way. I personally use one of my milk strainers, and I put a disk in the bottom, nice and clean, hold it down, and then I take a cup and ladle my chicken broth through the strainer, like so. As you can see, the broth is golden, and very nice. It has not been over cooked, and more importantly, it hasnít been boiled. Just simmered.

And there you have it. Wholesome, nutritious, delicious chicken broth. Ready to use, anytime.

Thank you for stopping by the Quaker Kitchen and I hope you visit again soon. We have a lot to learn together. May God bless thy day.

"The Lord bless thee and keep thee...."
- Numbers 6:24

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