Saturday, January 15, 2011

Chicken Stock

A good chicken stock is the key to a flavorful soup or gumbo.  This is how I make mine!
  • 1 whole chicken
  • 2 onions, cut in ½
  • 1 head of garlic, cut in ½
  • 4 celery stalks, cut in ¼
  • 1 T. Tony Chachere’s Creole Seasoning
  • 16 C. cool water
  1. Place everything in a stock pot
  2. Boil on medium heat for 2 hours
  3. Cut heat and allow to cool with cover on for 1 hour
  4. Strain and now you have stock
 Tips and Tricks:
  • I buy a rotisserie chicken and cut the breast meat off to make chicken salad.  I use the rest of the bird in the place of a whole raw chicken.  This stock still tastes great.
  • I freeze this stock, but it can be used out of the refrigerator for about 2 weeks.

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