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December 9, 2008
Posted by talin

Chicken Stock

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Filed under: Recipes

Chicken Stock

Yields 5 quarts

4 lb Bone-in Chicken (Cut up a whole chicken, use chicken breasts, thighs, etc.)

2 gallons water

Place the chicken and water into a large pot.  Bring to a boil, and then turn down the heat to a simmer.  Cover and simmer for 1-2 hours.  Skim surface of stock as necessary.

When done, remove the chicken pieces, and strain if necessary.

You can save the cooked chicken meat for soups and stews.

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4 Responses to “Chicken Stock”

  1. Green Curry with Prawns (Kaeng Kiaw Waan Goong) - December 10th, 2008 at 2:13 pm

    [...] follow or use prepared green curry paste) (Aisle 13) 1-2 tablespoons cooking oil, if needed 1 cup chicken stock (If using canned chicken stock, be aware that many brands use lots of salt!) 8 Thai eggplants, [...]

  2. Stir-Fried Fish Fillet with Fresh Herbs - December 13th, 2008 at 1:44 pm

    [...] jalapenos, or to taste 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 teaspoon sugar 1/2 cup chicken stock or water 2 tablespoons lesser ginger (pickled rhizome or krachai), julienned (reserve some for [...]

  3. Yellow Curry with Pork (Kaeng Karee Moo Gub Fak Thong) - December 18th, 2008 at 7:56 pm

    [...] palm sugar, or brown sugar (Aisles 13 & 15) 3 cups kabocha squash, cut into large cubes 1 cup chicken stock 1 tablespoon chili oil (Aisle 10) 1 each red and green chili peppers, sliced kaffir lime leaves, [...]

  4. Spicy and Sour Coconut Chicken Soup (Tom Kha Gai) - December 18th, 2008 at 9:05 pm

    [...] 4) 2 cups coconut milk 1 1/2 cups chicken stock 1 lemongrass stalk, slightly pounded and cut into 1-inch pieces 10 slices galangal (1-inch in [...]

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