Chicken Stock vs Broth + Recipe and Video
User Reviews
5
Chicken Stock vs Broth + Recipe and Video
Description
The recipe prepares chicken stock by combining a chicken carcass with quartered yellow onion (skin on), coarsely chopped celery ribs and large carrots, crushed garlic cloves, whole black peppercorns, parsley, thyme, bay leaves, turmeric, and optional red pepper flakes. These ingredients simmer gently in water for 90 minutes to extract flavor and gelatin from the bones. After cooling, solids are removed and the liquid strained to yield a clear stock.
This stock has a balanced flavor from the vegetables and herbs, providing a foundation for soups, sauces, or gravies. The turmeric adds an earthy hint and a golden color. The presence of chicken fat, which can be discarded or used in cooking, adds richness.
The stock can be refrigerated for up to five days or frozen for later use. The notes suggest using cooked vegetables pureed with the broth to thicken soups or making a roux with chicken fat to enhance sauces.
Ingredients
- 1 chicken carcass bones and skin, rotisserie
- 1 yellow onion quartered, skin left on
- 3 celery coarsely chopped, ribs
- 2 carrot coarsely chopped, large
- 4 garlic crushed, cloves
- 20 black peppercorns
- 1/2 parsley whole, bunch
- 1/2 thyme whole, bunch
- 2 bay leaf
- 1/4 tsp Turmeric
- pinch red pepper flakes (optional)
Instructions
- Add all of the above to a large stock pot, cover with water by an inch and bring to a boil. Reduce heat and let simmer for 90 minutes. Any vegetable scraps can be used, but these are my go to aromatics.
- Let cool and then remove all large pieces from the pot and discard. (See Note 1)
- Strain the broth and use immediately, cover and refrigerate for up to 5 days or freeze for later use. The broth will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.
Notes
- Cooked vegetables from the stock can be pureed with broth for a thicker soup base.
- Chicken fat that rises to the top can be used for making a roux or discarded as preferred.
- Stock can be refrigerated for up to 5 days or frozen to extend storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 5g | 2% |
| Sodium | 21mg | 1% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2415IU | 48% |
| Vitamin C | 42.6mg | 47% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
