Chicken Stock/Broth Part 2

The second way I use to make chicken broth/stock supplies me with soup and stock.

You will need:

*one chicken (whole or parts) save the innards for later

*filtered water

*2 tablespoons vinegar (apple cider or plain vinegar are best)

Place your chicken in a soup or stock pot big enough to hold the chicken and cover with water. Add 2 tablespoons of vinegar and cover with filtered water. Let it sit for 30 minutes. Then turn on the burner and bring to a boil. Once boiling skim the foam that can accumulate at the top. Bring the temperature to a low simmer. I keep a lid on the stock and check it every once in a while to see if I need to skim off the foam. I use a metal mesh ladle to take the off foam but not the fat. After an hour and a half remove the chicken. Place on a large plate or in a large bowl to cool.

I  take 1/3 to 1/2 of this liquid and put it into containers to freeze. With the rest of the liquid in the pot I make soup! I add in two sprigs of rosemary ( I keep whole for flavor and take out before I serve), carrot, celery, garlic, squeeze half a lemon, and add chicken from the chicken carcass once cooled. I serve this for dinner.

Once the chicken is cool I take the meat off the chicken. The meat should be falling off and has the appearance of shredded chicken. I don’t serve this alone, though you could, I use it in enchiladas, casserole, tacos, salads, etc. I store the chicken for future meals and put some in the original pot to finish the soup. (above directions) Take the carcass  (bones, cartilage, innards, and fat) and put into your crockpot, stove top pot, or a pressure cooker. Follow Stock part 1.

You will get four to six quarts of stock from both batches. The first batch is lighter in color and stronger in chicken flavor. The second batch is darker and more complex.

7 thoughts on “Chicken Stock/Broth Part 2

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