Monday, November 2, 2015

Relatively Quick Chicken Stock

Relatively Quick Chicken Stock



Chicken Stock is the basis of many other delicious dishes. It can be used as a base for soups, sauces and even to cook other meats! However the moment the word chicken stock (or for that reason any other stock) is heard the immediate thought is hours and hours of boiling. While this is not undoubtedly the best and old school way of doing it what would you do if you need a chicken stock ASAP!? Here is the solution.

This method basically kick-starts the chicken to yield it's creamy goodness and then sustains the process until the desired level quality of the stock is reached. However please note that this is not a full substitute to the old school method and the traditional method of boiling the meet bones for hours (5 hours minimum) makes the best of the stocks.

Ingredients:
  • Raw chicken [necks, wings (lesser the better but a few of them would be nice), backbones]
  • A few cloves of garlic, peeled and mashed once per clove with the flat side of the knife.
  • A few storks of celery (you can add any other vegetable to like as well).
  • Couple teaspoons of butter
  • Dash of olive oil

Method:
Heat the butter and olive oil in the pan you wish to prepare the stock. Saute the garlic and chopped celery in the melted and heated butter. Remember that the pan has to be on high heat for this step. Once the garlic is half done add the chicken bones and celery. The chicken will start to give away it's juices directly in to the pan. Once this occurs (usually after about 4-8 minutes of sauteing) pour boiling (yes boiling not just hot) water and reduce the heat to medium or low. The lower the heat and slower the cook time the better the stock gets.

Cover the pot and let is boil for a minimum of 30 minutes. Then open the lid and let is boil for 3 minutes more on low or medium heat. For the final 30 minutes increase the heat to reduce the stock to the desired thickness.

Remove the meat bones while the stock is still piping hot and strain the broth. Once this is done strain the stock using paper towels to remove the excess fat. Stock has to be free of fat as the fat spoils the taste and texture.

Now off you go with your recipe waiting for the chicken stock!

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