Steps to Prepare Chicken Stock From Cooked Chicken Carcass

Basic Chicken Stock

Last year, about the time i started stockpiling turkey carcasses in the freezer to make bruce's turkey and sausage gumbo, i had the idea to start freezing rotisserie chicken bones, too.

Recipe Summary Basic Chicken Stock

A great stock to use for soups, sauces, gravies, etc.

Ingredients | Chicken Stock From Cooked Chicken Carcass

1 pound chicken parts

1 large onion

3 stalks celery, including some leaves

1 large carrot

1 ½ teaspoons salt

3 whole cloves

6 cups water (Optional)

¼ cup cold water (Optional)

1 egg

Directions

Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

Remove chicken and vegetables. Strain stock. Skim fat off the surface.

To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Info | Chicken Stock From Cooked Chicken Carcass

prep: 20 mins cook: 1 hr 20 mins total: 1 hr 40 mins Servings: 6 Yield: 4 cups

TAG : Basic Chicken Stock

Soups, Stews and Chili Recipes, Broth and Stock Recipes, Chicken Stock Recipes,