Recipe to Make Chicken Stock

Instructions

• 1

  Make Magic
  
  Start by placing the bones and chosen vegetables in a pot. Place it on your stove top burner and pour enough cold water in to cover them with 1-2 inches. Turn the burner on low and let it take it's time. It may take up to 1 hour for the water to heat up significantly, but this approach will reap rewards.

  Sponsored Links
• 2

  Time Well Spent
  
  Ideally, the stock should remain on this heat for 4 hours. Every once and a while check on the stock and skim the build up as needed. You will be able to do other things around the kitchen while your stock simmers.
• 3

  Strain and Store
  
  Once the 4 hours has passed, pour the stock over a strainer into storage jars or plastic container. Carefully pour the stock into as many containers as needed. Allow the stock to cool and then store in the refrigerator. This part of the process allows the gelatin and other solids collect at the top once again. This is the sign of a good stock.
• 4

  Use
  
  The stock is now ready to use. Enjoy, we are sure you will make it again.

  Sponsored Links

• Tips & Warnings

  - There can be no chicken stock without chicken bones. You do not need the meat for stock, so the best thing to is prepare your favourite whole chicken recipe and keep the bones. Store the bones in the fridge. Try to use them within a couple of days. - Although Wine, Vinegar, Tomatoes all work well, Acid will work with the bones to release calcium and minerals from the bones. - Feel free to put some soul into your stock. Adding vegetables, such as onions, carrots and celery and garlic etc will give a totally different taste! Throw some in. In terms of spices and seasoning, add some kick if you would like, but avoid all salt and sodium-based spice mixes. Salt is better left until the dish you use the stock for is made.