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Chicken stock is so full of flavor and is super simple to make.  The easiest way to make a stock is place the chicken in a large stock pot along with an onion halved, some whole garlic cloves, salt and pepper.  Using chicken on the bone is best because it releases much more flavor.  Bring to a boil over medium high heat.  Cover and lower heat to medium-low and simmer for 45 minutes.

You can also throw in carrots, celery, a whole jalapeño and bay leaves.  Whatever you think will add great flavor to the stock.

I would normally take the chicken out of the water and place on a plate so the chicken can cool off faster.  My chicken was always dry, even the dark meat.  I couldn’t understand why my chicken was dry and Esposo’s tia’s white meat was so juicy and tender.  Here is the trick.  After the chicken is done boiling for 45 minutes.  Leave the chicken in the stock for at least 15 minutes.  Cutting into a steak as soon as it comes off the grill will dry it out because all the juices run out.  You want to leave it to sit and let all the juices get distributed through out the meat.  Same case here with the chicken.

After the chicken has rested 15 minutes, strain the liquid and reserve.  Discarding the onion and garlic and/or any other veggies you may have used.  Use the chicken stock for pretty much anything.  Soups, rice, beans and veggies.  Pretty much anything that calls for water in cooking use the stock and it will give your food so much flavor.

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