goforpoppapalpatine: Or, you could save all of your vegetable trimmings and chicken bones/carcasses in a freezer bag until you’re ready to make stock. Why use whole veggies when the scraps work just as well? More bang for the buck, no waste.
lobsterbisque_: Small detail, but stock and broth are not the same thing from my understanding. I’m pretty sure stock is made using bones and broth is made using meat. So what you have here, as you say in the recipe, is a stock.
SoupedUpRecipes: Chicken stock is one of the common ingredients in my kitchen. I use it for many things such as wonton soup, noodle soup, or hot pot. I will share 2 of my secret tricks to ensure your stock come out with more depth and flavor.
**If you want all the details, [here is the video source](https://youtu.be/sEMzsMFtPBk).** Or the text:
**LIST OF INGREDIENT**
– A whole chicken plus 6 chicken feet
– 3 stocks of celery
– 2 carrots
– 2 medium size onion
– 1 whole bulb of garlic
– some slices of ginger
– A hand full of scallion
– 1 pieces of star anise
– 3 pieces of cardamom
– 2 pieces of bay leaves
– 1 stock of cinnamon
– 1 tsp of white peppercorn or black
– a pinch of salt
– 12 cups of cold water
**STEP BY STEP**
– Today I am using a whole chicken plus some chicken feet. Chicken feet are great for the stock because it just bones and skin which contains a lot of gelatin. And the gelatin will give your stock that velvety texture. So my first trick for you is to ask your butcher give you some chicken feet. They are cheap, nobody wants them anyway.
– My second tips for you is to cut everything small – as small as possible. I used to study how to extract the active ingredient from Chinese traditional medicine in my college. The thing I learned is that the smaller the piece you use, the faster and the more stuff you can extract. Your goal of making stock is to transfer all those flavors from the ingredients you use to the broth. So do a little extra work – cut everything smaller. It will make your stock a lot richer, deeper than the ones you buy from the supermarket.
– Next is our vegetable. I am using few stocks of celery, 2 carrots, and 2 medium size onions. Again, cut them into small pieces. At the end they gonna turn soggy, you can’t really eat them anyway.
– 1 whole bulb of garlic – I like to crush them to get more flavor out of it. Don’t need to worry about the skin, it is fine to go into the pot. Add some thin slices of ginger. Scallion – just make a nut and put it in.
– add some tradition spices such as star anise, cardamom, bay leaves and 1 stock of cinema. If you don’t have these, don’t worry, you can use any fresh herbs you can find such as cilantro, thyme, rose merry. They work perfectly.
– Peppercorn – black or white. I am using both. They will give the stock that nice little spicy kick.
– A pinch of salt. It won’t taste like anything, but it will bring more flavor out.
– Then we add in some cold water, it should be above all the ingredients. I use about 12 cups of water. Turn the heat to high.
– Once it comes to a boil, immediately turn off the heat.
– We will skim off all the scum. The tool I use it is called oil strainer. It is good for this because it’s not only catching those small particles, but also separating the oil from the stock.
– Once the broth becomes clean, then use the lowest heat possible to simmer this for 2-3 hours. You want to let it slightly boiling. If it boils strongly, all that impurity will distribute and hard to collect then you end up having a cloudy stock. Keep an eye on it, you might need to fish out those visitable bites once in a while just to get a clear broth.
– 3 hours later. Remove all the big pieces from the pot – the meat and veggies. Then let it goes through a fine sieve. I want to mention one more thing that I used about 12 cups of water but I end up having about 14 cups of stock. This is how you can tell if you controlled the flame properly or not. If the heat is low then the water won’t evaporate so fast plus all that juice from the vegetables and the meat. You should be able to get 14 cups of stock.
**HOW TO SAVE THE STOCK**
– It can stay good for 3 days in the fridge.
– Pour it into ice cube trays then freeze it. The trays I used each cube is about 1/8 of a cup. So every time I know how many cubes I will need for the recipe. Put them in the sealable bag. It will last couple months in the freezer.
Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
CrappyOrigami: I’ve always felt like stock/broth is just too much work to really be worth it. This would cost a ton to make and take hours… Is it really that much better than a quality store bought one?
gitykinz: This gif is awful but my favorite was the tiny pinch of salt for like 2 quarts of stock
Druidette: Didn’t know chickens have 6 feet.
Gfycat_Details_Fixer: [Proper Gfycat URL](https://gfycat.com/AggressiveHandyChick)
^^I’m ^^just ^^a ^^bot, ^^bleep, ^^bloop. [^^[Why?]](https://gist.github.com/ImJustToNy/cb3457e36f22123eb93864f0af639da3) [^^[Source ^^code]](https://github.com/ImJustToNy/GfycatDetailsConvert)
rck88: Going to go ahead and disagree with the red onion here.
ZerXceS: …As posted by Borat…
ecky–ptang-zooboing: /r/titlegore
Jordan23Meme: needs more jpeg
