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Home Cooking


Extra Good Chicken Stock


Home Cooking 13

Extra Good Chicken Stock

oakjoan | Sep 17, 2007 06:43 PM

I started to make chicken stock this morning and realized that the half chicken I was planning to add was gone...used in another dish. A similar package in the freezer duped me into believing it was still around. Sooo.

I sauteed some onions, threw in about 10 garlic cloves (cut up roughly and mostly unpeeled), some parsley, about 20 chicken wing tips, 3 chicken thighs (bone in), a half of a turkey breast carcass with some meat; and, last but not least, the carcass of a roasted chicken from several days ago with a few accompanying roasted onions and garlic. I tossed this into the pot and added lots of water and one container of chicken stock that was defrosted but not used (until today).

I let this simmer for several hours and even skimmed - something I rarely do to any extent.

I tasted it a while ago with a sprinkle of salt and it was DELICIOUS! Best I've ever made, although there were no carrots or celery. Oh yes, I did put in a couple of bay leaves and some thyme after it had cooked about 3 hours.

So now matzoh ball batter is waiting in the fridge to be made into balls and tossed into the soup. Mmmmm.

Trouble is, without a good deal of trouble, I'll never be able to duplicate this stock again. I always use the wing tips and thigh meat, but the other stuff....

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