Chicken stock


by: Texas Chef

The boiled meat would typically be sliced and eaten with either mayonnaise, mustard fruits or green sauce, or in a salad, and then the brodo would either be served separately or kept for risotto. Whenever you make stock, remember how important it is to the finished dish — the rule is that a good-quality chicken makes a good-quality stock, so buy the best you can find.


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serves: 1

2 1/2 pounds chicken carcasses and/or wings

1 teaspoon tomato paste

1 carrot (halved lengthwise)

1 onion (halved)

1 stalk celery

2 leaves bay

2 black peppercorns

2 juniper berries

Nutrition Facts
Chicken stock

Servings Per Recipe: 1

Amount per Serving

Calories: 848

  • Total Fat: 43.8 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2555.4 mg
  • Total Carbs: 31.7 g
  •     Dietary Fiber: 17.2 g
  •     Sugars: 9.4 g
  • Protein: 83 g

how is this calculated?

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1.  Preheat the oven to 425°F. Put the carcasses and/or wings in a roasting pan and put into the oven for about 15 to 20 minutes until golden.

2.  Brush each carcass with tomato paste, and put back into the oven for 3 to 4 minutes.

3.  Transfer the carcasses to a big pan with the rest of the ingredients, then cover with about 1 1/2 to 2 gallons water. Slowly bring up almost to a boil — but don't let it actually boil or the fat that comes out of the chicken will cook into the stock, and you won't be able to remove it, even if you put the stock through a very fine sieve. It is important to take it slowly, as the longer the stock takes to come to this point, the more the flavors will infuse into the water.

4.  To make a clear stock, it is very important to skim off the impurities. Just before it boils you will see white foam or scum forming. Take this off by skimming the surface with a ladle, bringing all the foam to the sides of the pan, then you can just lift it off. Turn the heat down to a simmer, and continue to take off the foam regularly, until the liquid is clear.

5.  Let the stock simmer for about 3 to 4 hours, then turn off the heat. Leave to cool down slightly. The sediment will sieve to the bottom. Slowly pour the stock through a fine sieve, taking care not to tip in the sediment (you will need to leave the last inch or so of stock in the pan, in order to keep the stock clear). Leave to cool completely, then skim off any fat that has solidified on the surface.

6.  Unless using immediately, pour the stock into ice cube trays, cool and freeze. When the cubes are frozen you can transfer them to a bag and keep them in the freezer ready to use whenever needed.

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