How to make Chicken Stock (White & Brown)

Use this flavorful chicken stock while preparing soups, rice, stuffing or gravies.. You won't be disappointed.

To make a good soup or stew you need to have a good stock. To make a good stock you need to have good ingredients which results in good flavor. By good ingredients I mean chicken wings, necks, bones etc which are not very inexpensive.(You can even use left over roasted chicken from last night)

If you want a clear stock or white stock merely simmer the ingredients in water with the aromatics, You do not need to roast them. This is best for soups and sauces. If you want brown stock, roast the meat in the pan on the stove or in the oven along with the vegetables, This has a deeper color with a caramelized flavor to it. This is best for stews and braises.

This is how I make chicken stock at home

RECIPE FOR WHITE STOCK

Ingredients

1 carrot

1 celery stalk

1 onion

2 bay leaves

Quarter cup cilantro or parsley

1 tsp Rosemary

1 tsp Pepper corns 

2 cans store bought chicken broth(optional, for more flavor)

salt

Method

Put all the ingredients in a pot of cold water. Bring it to boil and put the flame back on simmer. Let this simmer for a good 90 minutes.  Skim it frequently to prevent the stock from getting cloudy,Keep adding water when the quantity of water is getting low.

 Strain the stock using a sieve or colander and remove the solid part. Let this cool down and skim off the fat which forms on top. 

Another option is to pressure cook this on a high heat till 1 whistle. Continue on low heat for 30 minutes. Put off the flame and let it rest for another 20 minutes without opening the lid.

Have you heard that the measure of a good cook is how well he or she can make a simple soup?

Well. you can with this stock!

RECIPE FOR BROWN STOCK

Ingredients

1 carrot

1 celery stalk

1 onion

Ginger and garlic sliced 1 tbsp each

2 bay leaves

Quarter cup cilantro(optional)

1 tsp Rosemary

 1 tsp I used pepper powder

1 tbsp light soy sauce

2 tsp olive oil

salt

Method

In a heavy bottom pan, heat the oil and saute ginger, garlic, chicken, carrot and celery for 2 minutes or till browned.

Add 2 litres of water(room temperature). Add bay leaves, pepper and other aromatics you are using.

Bring to a boil on high flame. Add salt and soy sauce. Now turn down the heat and let it simmer. Bubbles should just gently break the surface. Keep adding water when the quantity of water is getting low.

 Skim it frequently to prevent the stock from getting cloudy. Cook this for 1 to 2 hours  This will give you deep colored stock, 

Strain the stock using a sieve or colander and remove the solid part. Let this cool down and skim off the fat which forms on top.

 Store these in different containers and freeze them. Remove the fat on top before use, This can store for few months,

HAPPY COOKING!