Chicken stock is a flavoring and seasoning of all kinds of soups and stews. In fact, chicken stock is chicken juice that is cooked with fragrant herbs. You can easily prepare it at home. Chicken stock is available in the form of ready-made powders, but because it contains spices and salt, it is harmful. Pour them into the mold and always have them ready in the freezer. But what are the uses of chicken stock? You use it for your soups instead of ready-made powder. It is very affordable. It may happen to you when you prepare nuggets or cutlets with chicken. Easily prepare some chicken stock and vegetables at home. Chicken stock is very tasty in stews and makes more glaze. But the properties of chicken stock: the best treatment for osteoporosis, the best alternative to cartilage pills, the best treatment for colds, the best repair for bone fractures. You can also use chicken legs to make chicken stock. Today in cook plans, we will teach you chicken stock. Join us.
- Chicken bone or chicken leg: 1.5 kg
- Onion: 1 piece
- Carrots: 1 pc
- Celery: 1 stem
- Bo leaves: 1 pc
- Parsley: 10 stems
- Salt and black pepper: as needed
Separate the meat from the bones and rinse well. Cut the carrot in half. Wash the celery stalk and cut it in half. Wash the parsley and there is no need to chop it because the ingredients are smooth.
Pour the chicken bones along with the vegetables, leaves and smell into the pot and add 14 cups of water to it and stir and put it in the pot and let the ingredients boil. Cook over low heat. While cooking, hold the foam on the stock.
Depending on the size of the chicken, the cooking process may take between 60 and 90 minutes. Remove the pot from the heat and allow to cool. Put a strainer in a bowl and pour the ingredients into a strainer and press well with a spoon to remove all the extract.
The water that is obtained is the same as chicken stock. Measure its salt and pepper and pour them into an ice mold and put them in the freezer, and which one can you use for consumption.
Important points :
Chicken stock can be stored in the freezer for up to 3 months and can be stored in the refrigerator for up to 3 days.
Use a pressure cooker to speed up the cooking process.
If you do not like the fat on the stock, you can remove the fat from the stock with a spoon when it cools down.
You can not add salt and pepper and make it tasteless.
You can also prepare meat stock with the pen in the same way.
Make sure the material cools completely, then pack.