Easiest Way to Make Ultimate Rich Homemade Chicken Stock

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Before you jump to Rich Homemade Chicken Stock recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

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The kitchen on its own provides you with many small methods by which energy and money can be saved. Eco-friendly living is not that tough. A lot of it truly is simply using common sense.

We hope you got benefit from reading it, now let's go back to rich homemade chicken stock recipe. To make rich homemade chicken stock you need 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Rich Homemade Chicken Stock:

1. Take 5 lb of chicken parts, wings, thighs, legs, necks, backs or a 5 pound roasting chicken cut up into individual parts.
2. Prepare 4 quart of unsalted chicken broth or half water, half unsalted chicken broth.
3. You need 1 large of onion, quartered.
4. Prepare 1 large of carrot, peeled and cut into 1 inch pieces.
5. Provide 2 of celery stalks, cut into 1 inch pieces.
6. You need 2 of garlic cloves, left whole,peeled.
7. Take 10 of black peppercorns.
8. Take 1/2 bunch of fresh parsley.
9. Take 8 of sprigs fresh thyme.
10. Take 1 of bay leaf.
11. You need 1 tbsp of seasoned rice vinegar.
12. Get 1 tbsp of hot sauce, such as franks brand.

Steps to make Rich Homemade Chicken Stock:

1. Preheat the oven to 425. Spray a heavy large baking pan with non stick spray..
2. Combine chicken parts with onion, carrot and celery in roasting pan, and roast, stirring occasionally until browned, about 1 hour. Remove from oven and add chicken and vegetables to large stockpot. Add 1 cup of water to roasting pan and deglaze pan by heating and scraping up any browmed bits. Add this liquid to chicken in stockpot..
3. Add broth, garlic and remaining ingredients to stockpot, bring to a simmer and maintain a slow simmer, uncovered for 3 to 4 hours, adding water if the level of liquid falls below bones of chicken. For the first hour skim off and discard any skum that forms on top..
4. Strain stock through a fine mesh strainer into a clean pot.Discard solids. Chill overnight. Discard fat layer that will harden on top for a clear stock..
5. Your stock is teady to use or freeze. Freeze in ice cube trays for small amounts for sauces and in larger amounts for soups and stews..
6. Also if you want to use the fat layer, it can be melted for great sauteed or roasted potatos. It can also be frozen for later use..
7. Also note, this stock has no added salt, it will be ready for any recipe this way without any concern of over salting. If using as a soup base add salt to your taste..

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