The Best Chicken Stock Recipe (The Mediterranean Dish)

Recipe Chicken stock can be used to make chicken gravy, creamy sauce and any chicken soup chicken stock is easier to prepare than beef stock because it uses fewer ingredients and is ready in less time, but it tastes as good as beef stock. This recipe is basic in Western cuisine and, it is used in every dish. It is made with fresh herbs and fresh vegetables. Good restaurants always make their chicken stock. Visitors always prefer these restaurants because of the original stock added to their dishes. You would not go wrong with my Hainanese chicken recipe.

INGREDIENTS

4 ponds Chicken (bones)
4 quarter water(fresh)
2 onion (unpeeled form)
2 carrots (peel half cross-wise cutting)
2 celery stalk
1 tbsp black pepper
2 leaves of bay
4 sprigs
5 parsley sprigs
1 tbsp of white vinegar

PREPARATION

Step 1

Take a big bowl and put all the ingredients with chicken in this bowl but don’t add vinegar now keep it on medium to high flame and wait for it to boil as soon as it boils lighten the heat on the stove.

Step 2

Skim off the foam and scum that rises on this stock, then add the vinegar and stir well. (The purpose of mixing the vinegar is to preserve all the nutrients inside the chicken and not spoil it and give it a unique taste).

Step 3

Now stir the stock well and keep it covered for six to eight hours but after some time keep an eye on it so that the mixture does not stick to the pan.

Step 4

Now strain this stock through a mesh put it in a bottle and keep it in the fridge to cool

Step 5

Now stir well the layer that rises on the stock and cool and freeze it in the refrigerator for five days. Now you can use this frozen stock for about three months and use it in different food dishes. It can enhance their taste.

If you want to try something new, experience my chicken pho traditional Vietnamese pho ga recipe.

Reasons for Loving This Stock

There are the following reasons for loving this stock

More versatile: These stocks tend to be more versatile, mainly because homemade stocks have little or no salt, while store-bought stocks have a lot of salt. If you add it to chutney or any other dish, you have to be more careful about salt in it if you add less salt then it also will be problematic for the presence of salt in it.

Richer mouthfeel: Store-bought stock is low in gelatin, while homemade stock is high in gelatin because it uses chicken bone and chicken tissue in particular. It is not only good for your taste but also good for your health.

It’s surprisingly low effort: Many people say that this takes a lot of time and effort but I agree that this recipe does not take a lot of time you can do another task besides that just take ingredients and chicken in the pan and boil it then I will prepare.

NUTRITION INFORMATION

You can also enjoy this unique and easy Thai Coconut Chicken recipe.

Brown vs white chicken stock

Brown stock is prepared where bones are roasted well and deep complex versatile flavor and in brown color.it is the soup of raw bones and is available in every grocery store easily and this is the form of stock that we prepared. This stock gives a natural and fresh flavor when added to any type of dish.

How to Store Chicken Stock

You can store this chicken stock when you freeze it for 3 days in the refrigerator and then use it for 3 months. you can also put it in an air-tight container by squeezing air from this box then put it in the freezer and then you can store it easily for 1- 2 months.