Basic Chicken Stock

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There is just so many basic recipes that are out there, which serve as a foundation for various dishes.  Chicken stock is one of them!  I am sure there will be a lot of soup recipes posted on this site and instead of us posting photos over and over again how to make it, we’ll just refer our readers back to this recipe.

Every cook does has a different way of preparing it.   I know that there are multitude of recipes out there, but this one was taught to me by my grandmother, it’s very fast and easy and tastes great.  So here is how  I always cook my chicken stock.

Ingredients:

5 Dried Bay Leaves
2-4 Pieces of skinless chicken (I prefer natural or organic if available)
1/2 of medium onion
1 Table Spoon of Dried Parsley
1/2 Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
Salt and Pepper to Taste
 
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How to cook chicken stock:

1.  Wash your chicken, fill up your pot with water (I also prefer to use filtered water when cooking) and add your chicken.  Set on medium high to boil for about 20-25 minutes.

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2.  Chicken will start foaming up once the water boils, so you will be occasionally skimming off the foam that comes to the surface.

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3.   After boiling it for about 20 minutes, turn down the heat to medium low and continue simmering your stock for another 10-15 minutes, so your total cook time for you stock will now be 30-40 minutes, while removing any foam that will arise in the process. Use your skimmer or a table spoon to help you.   I used to use one of those traditional soup skimmers that are metal round shape with large holes before, but always hated it because it was still difficult to do the job well….until I found this amazing 10 inch mesh skimmer on amazon by Miu France and it’s now one of my favorite products that I use all the time.  Click here if you want more info about it, it’s also been added to our shop for your convenience.

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4.  Your soup now should look much clearer with little or no white foam.  Now…about 30-40 minutes later you are ready to add your spices.  First add your bay leaves to your stock.

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5.  Then add your 1/2 of table spoon of Vegeta Seasoning, which will help your soup turn nice golden color and will  enhance it with vegetable flavors.  Even when cooking with veggies I still add a little bit of this seasoning, because it really adds a nice flavor to your stock.  Most Vegeta seasonings did have MSG added in their products, but now we discovered and more natural version it without MSG, click here for more info.

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6.  You will see that your stock with now have a nice yellow color and great aroma to it.

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7.  You might still have some foam that will develop, but it’s ok just remove it once more.

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8.  Now you are ready to add your fresh onions.  Since my onion was quite large I only cut off 1/4 of it to add to our stock.

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9.  Add your onions to your soup, don’t worry if in a while it will separate.  Once soup is ready you can either remove it or keep it, up to you.  Finally add your dried parsley and let your soup simmer for additional 15 minutes, add more salt pepper to taste if you need it.

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Your basic chicken stock is now ready.  Please visit our soup pages for more recipes with this delicious basic bullion.  I love this simple recipe it’s a lot less time consuming, easy to make and just tastes great.  I use it all the time, I hope you will too!  Feel free to leave a comment and let me know what you think:)

Love,

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Basic Chicken Stock Recipe
 
Prep time
Cook time
Total time
 
Chicken stock soup prepared out of fresh organic chicken with vegetta seasoning, onions and dried parsley.
Author:
Recipe type: Chicken Stock Soup Base
Serves: 10
Ingredients
  • 5 Dried Bay Leaves
  • 2-4 Pieces of skinless chicken (I prefer natural or organic if available)
  • ½ of medium onion
  • 1 Table Spoon of Dried Parsley
  • ½ Table Spoon of Vegetta Seasoning
  • Salt and Pepper to Taste
Instructions
  1. Wash your chicken, fill up your pot with water (I also prefer to use filtered water when cooking) and your chicken. Set on medium high to boil for about 20-25 minutes.
  2. Chicken will start developing a foam up once the water boils, so you will be occasionally skimming off the foam that comes to the surface.
  3. After boiling it for about 20 minutes, turn down the heat to medium low and continue simmering your stock for another 10-15 minutes, so your total cook time for you stock will now be 30-40 minutes, while removing any foam that will arise in the process. Use your skimmer or a table spoon to help you.
  4. Your soup now should look much clearer with little or no white foam. When this happens, you are ready to add your spices. First add your bay leaves to your stock.
  5. Then add your ½ of table spoon of Vegetta Seasoning, which will help your soup turn nice golden color and enhance it with vegetable flavors.
  6. You may still have some foam that will develop, but it’s ok just remove it once more. Wash and cut your onion in half, or in quarters if it's too big.
  7. Add your onions to your soup, don’t worry if in a while it will separate. Once soup is ready you can either remove it or keep it, up to you. Finally add your dried parsley and let your soup simmer for additional 15 minutes, add more salt pepper to taste if you need it.

 

 

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