Basics,Family Recipes

Boiling chicken and making stock by Anjuli

Posted on 10-18-08 · Tags: ,

Boiling chicken and making broth

Buying a chicken and processing it yourself is an excellent way to save money and introduce flavor into stocks and recipes. It’s easy to boil a chicken, and once done, the meat falls right off. Of course, it was only easy after my mother came for the weekend and showed me this technique and others.

There is never, ever, a good reason to buy a conventional chicken. Buy Organic, and find the best one you can. Don’t even get me started on the industry of chickens, or I will spam you with statistics and horrifying photos. Animal rights aside, you are what you eat. Who wants to be part broken-legged fat bird stuffed with antibiotics? OK, I’ll stop. This 3 pound youngin was $14.

Giblets
1 stick celery, cut in half
1/2 carrot cut in half lengthwise
1/4 onion
1 clove garlic peeled and bruised
All giblets including neck
Enough water to cover it
2 bay leaves
1 teaspoon salt
1/2 teaspoon peppercorns
1/4 cup dry red wine
2 sprigs thyme
2 sage leaves
1 rosemary branch

Bring to a boil and then simmer for 1 1/4 hours with the lid cocked. Keep in the fridge.

Boiling chicken and making broth
Chicken
1 3 lb young, organic whole chicken, giblets removed and rinsed
2 pieces of celery
1 carrot, cut in half then cut lengthwise
1/2 onion
2 cloves garlic, peeled and bruised
Enough water to cover it
2 bay leaves
2 teaspoons salt
1 teaspoon whole peppercorns
1/2 cup dry red wine
2 sprigs thyme
3 sage leaves
2 rosemary branch

Boiling chicken and making broth

Place chicken and ingredients into a large pot and bring to boil. Simmer for 1 1/4 hours with the lid cocked. Transfer chicken to a glass bowl and cover. Let cool till you can handle easily. Remove the chicken pieces, discarding the skin, bone, and cartilage or anything else that does not look like something you would want to put in your mouth. Place in a bowl, cover, and put in the fridge for later.

Pass the chicken broth through a sieve and discard anything but the broth. Cover the bowl and put in the fridge. I do this all the day before I need to use it. The advantage is if the broth is in the fridge overnight the chicken fat will harden on the surface of the broth and you can simply skim it off and then throw it away. Otherwise, skim the oily fat on the top before using.

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    [...] chicken, yield cut into pieces from a 4 pound Organic chicken and 2 quarts of stock (see my recipe on how to make) 1/2 cup red wine 1 teaspoon whole cumin seeds 1 tablespoon fresh rosemary, minced A lot of black [...]

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    February 4th, 2011 at 11:54 am
  3. Pettyflares wrote:

    Hello , I am a first time cook, well learning to cook, and I would like to know what STOCK means in terms of cooking?

    June 21st, 2012 at 5:28 pm

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