November 17, 2005

Chicken stock - 3 different recipes

Jenn Dureja from Atabela is kind enough to send us the following exotic concoctions for making chicken stocks via a comment in one of the previous posts; I am putting all those in this separate post for your convenience.

In Jenn's words - my chicken stock is pretty simple, I have a variety of methods that I'll share with you. Ingredients are the only thing that changes, cooking is all the same. I love garlic, so I add a lot.

Plain chicken stock recipe

It can be used in Asian and American soups and just seasoned when necessary:

1 whole chicken (best) or just the bones. If you can get a bulk of chicken necks, that is good, too.
1 bay leaf
couple tablespoons of salt
enough water to cover by a few inches.

Place all ingredients in a large stock pot, cover with COLD water (very important). Put on high heat and then lower to medium and allow to simmer for 4-5 hours. Do not allow to come to a rolling boil, just gently simmering is best. If any foam rises to the top, skim it off. When done, strain through a mesh style strainer. Place in the fridge and the following day, remove all the fat that has risen to the top.

Variations:

Chinese Chicken Stock recipe

Add medallions of ginger, skin on, from a 3" piece
if you take pork, can also add pork ribs and bones and duck, too.
salt1 TB
white peppercorns
handful of dried whole red chilies (optional and to taste)
enough water to cover by a few inches

Place all ingredients in a large stock pot, cover with COLD water (very important). Put on high heat and then lower to medium and allow to simmer for 4-5 hours. Do not allow to come to a rolling boil, just gently simmering is best. If any foam rises to the top, skim it off. When done, strain through a mesh style strainer. Place in the fridge and the following day, remove all the fat that has risen to the top.

American/French style chicken stock recipe:

2 whole onions, quartered
3 pieces of celery stock, cut into thirds
3 carrots
1/2 head of garlic
sprig of thyme, tied together
1 TB black peppercorns
bay leaf
enough water to cover by a few inches

Place all ingredients in a large stock pot, cover with COLD water (very important). Put on high heat and then lower to medium and allow to simmer for 4-5 hours. Do not allow to come to a rolling boil, just gently simmering is best. If any foam rises to the top, skim it off. When done, strain through a mesh style strainer. Place in the fridge and the following day, remove all the fat that has risen to the top.

Enjoy making the chicken stocks at your home in these exotic ways. Once again, thank you very much Jenn.

5 Comments:

Blogger Paz said...

This is good to know! Thanks for reposting it and thanks to Jenn!

Paz (who also love garlic and uses a lot!)

11/18/2005  
Blogger Peter Zwart said...

Nice one!

The one we usually make seems to be a linear combination of the chinese and the french/american recipe. The main difference is that I leave out the celery and add Sumbu/anis seeds. It goes very well with idli.

11/18/2005  
Blogger vkn said...

Wow! idlis and thick chicken soup. Never tried this before. A must-try.

11/18/2005  
Blogger vkn said...

Ur most welcome Paz.

11/18/2005  
Blogger Atabela said...

You're welcome :)

11/18/2005  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home My Dhaba Recipe MENU * Top 25 Recipes at My Dhaba*