Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, no frills chicken stock. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chinese noodles with vegetables and meat. Pasta with vegetables, meat, and corn drizzled with sauce in dish on white background. Decorative and useful paper frills for the ends of chicken legs, lamb and pork chops.
No Frills Chicken Stock is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. No Frills Chicken Stock is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have no frills chicken stock using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make No Frills Chicken Stock:
- Make ready 1 chicken carcass
- Get 4-5 black peppercorns
- Take 4-5 rock salt crystals
- Take 1 bay leaf
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Instructions to make No Frills Chicken Stock:
- Strip all the remaining meat off the carcass, take the meat of the drumsticks and wings too and add all of the bones and skin that are inedible to the stock pot. Use your hands to break the main carcass in half. Doing this helps to release gelatine from inside the bone structure to add more nutritional value to your final stock.
- Cover the carcass in water, probably about a litre of water. Add your salt and pepper and the bay leaf if you have one. Now leave it all to simmer on the hob for 2-4 hours. Don’t let it sit on the boil or you will have a cloudy murky stock.
- Once it is finished, sieve the stock to remove the peppercorns and any small bones. You can store in the fridge for a week or freeze in plastic containers. Use as a base for soup, casseroles or sauces.
I am constantly asked, "What's the difference between chicken stock and chicken broth?" Many cooks and chefs use the words "stock" and "broth" interchangeably. Pressure cooker chicken stock is fantastic, and if you save up bones in the freezer, budget-friendly! It cooks in a fraction of the time of other methods, and the results are amazing. I can't remember the last time I made chicken stock in anything but a pressure cooker. Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies.
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