Do you make your own chicken broth and stock? I try to because everything tastes better with homemade. Recipes are richer and so much more delicious than store bought, even though that has a place in the pantry as well. We don't always have the time to make them. Join me today as we talk about making them....
What is the difference between a broth and a stock? a broth is made by using the chicken meat and bones. A stock is made with mostly the bones. Stocks are richer because of the gelatin that is released with long roasting and simmering. Seasoning, herbs and vegetables are added if you wish.
Chicken Broth
This broth was made recently. I used a whole chicken and one large onion, 3 large ribs of celery, some fresh chives, parsley, cilantro, sage, bay leaf, several cloves of garlic some salt and fresh cracked pepper. I must have been out of carrots at the time, but you can add carrots also and anything you wish to add actually. Simmer slowly for 1-2 hours. Cool remove and discard vegetables. Remove chicken cool and use in recipes or wrap and freeze for use within a month or so. Strain broth to use in recipes or if not needed freeze for use within 3 months.
*Note* I cut up my own chickens so I save the chicken backs etc for using to make broths at a later time. If not making within the next day or so freeze for use later.
Chicken Stock
The other day I had one of those rotisserie chickens that I like to buy from Sam's Wholesale. We at the roasted chicken for three meals one of which was sandwiches, then we had chicken bog made from the stock and some of the chicken. I actually could have made a rich and delicious chicken soup after making the stock with the little bits of chicken from the bones but decided this time Casper our Great Pyrenees would love the chicken pieces. He did.
I decided to put the chicken carcass from that chicken in the slow cooker with onions, carrots, celery, plenty of cracked pepper. Do not add salt because a rotisserie chickens are highly seasoned. Cover with plenty of water up to within an inch of the top. Cover and cook on low overnight.
Strain stock and cool.
Refrigerate if you have time, then remove fat that has hardened on the very top.
Use stock in recipes or freeze immediately for later use.
Finished stock! So delicious!
This is the beginning of a rich chicken bog with smoked sausage and three rices, long grain white, converted rice, and Saffron rice. It was great! The rest of the stock was frozen to use later.
Delicious! I had some wonderful locally grown sweet potatoes so I baked some of those and had some crisp green beans steamed quickly with garlic and a little olive oil.
Ok now I'm hungry!
I've talked so much about it today I might have to remove some stock from the freezer and make a chicken soup!
I hope you'll make your own stocks and broths if you don't already.
Enjoy!
Never Miss a Recipe
Connect with me on Social Media below:
All Recipes Shared Here Are For Personal Use Only. It is Prohibited to Use Any Recipe For Any Publication Without Written Consent From : Dolly is Cooking http://www.dollyiscooking.com/