Chicken Stock. Set opened steamer basket directly on ingredients in pot and pour over water. Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags.
Brown chicken on both sides in batches.
Chicken wings are great for stock.
They're flavor-making powerhouses of bones, meat, and skin and are easy to find.
You can cook Chicken Stock using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken Stock
- Prepare 1 of pao chicken.
- It's 3 glass of water.
- Prepare 1 of garlic.
- Prepare 2 of black pepper corn.
- It's Pinch of salt.
Some supermarkets sell backbones and carcasses; feel free to use them toward (or. Chicken stock is the secret ingredient of restaurant food. A good chicken stock should have decent body, along with a mild savory flavor that enhances, rather than competes with, the sauces, glazes, and soup bases you make with it. Chicken broth and chicken stock are different in terms of the actual ingredients, their thickness, and their intended purpose.
Chicken Stock step by step
- Boil all ingredients.
- Cook til water reduce half.
- Drain it stock is ready.
- Refrigerate it for later use in Chinese food.
Chicken stock is typically quite thick and gelatinous and is made with animal bones (like chicken, beef, even fish) and left unseasoned (that means no salt). Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. The chicken stock recipe below uses a whole chicken so you can use the meat in soup or another recipe, but you can also use this recipe with any bones that you have leftover, like from a roasted chicken or turkey. If you don't have access to fresh herbs you can use a large pinch of dried instead.