Chicken Stock Recipe
If I can do this on the boat...
A Chicken Stock Recipe starting with a pre-roasted or barbequed chicken carcass. Brew up a rich stock as the perfect soup recipe starter. In Mexico this is how I make my stock.
This is what I call my Mexican chicken stock recipe. It's a boat recipe I often use when we're planning to be in transit for a few days. Cooking can be a challenge when we're at sea so making preparations ahead means we have hot meals when things get lively.
Every Mexican town or village has a chicken place where the chickens are flattened and grilled whole or rotisseried to perfection.
I start by buying 2 whole chickens and as soon as I get them home I strip all the meat from the bones and place the carcass, skin, neck, wing tips in a pot with the other ingredients and I let it simmer for 2 to 4 hours. The meat that doesn't get eaten right away is reserved in containers for sandwiches, salads and some for the soup.
The result is an absolutely delicious chicken stock that can be used in a recipe or turned into a fantastic chicken soup by adding chicken , vegetables and rice (sometimes there's rice with the chickens).
Mexican Chicken Stock Recipe
Ingredients
- 2 - Chicken carcasses with neck, wing, skin and juice.
- 1 medium - yellow onion, chopped coarsely
- 1 Cup - Celery tops, chopped, with leaves
- 1 - Carrot, peeled and cut into 4 or 5 pieces
- 1 large - Tomato, quartered
- 1/2 - Poblano chile, seeded and white removed, cut in 4
- 1/2 - Jalapeno pepper, seeded, white removed (optional)
- 2 - Bayleaves
- 1/4 teaspoon - peppercorns
- Water to cover
Method
- Put carcass, skin, wing tips, neck and juice along with everything else and cover with cold water.
- Bring the contents to a boil then turn the heat to low/medium and simmer, uncovered for 4 or 5 hours. Add water as you need it.
- The idea is to let the contents evaporate as the flavors blend. Avoid adding too much water, you'll start with about 2 quarts (liters) of water and end with around 4 cups of broth.
- Strain the contents into a bowl using a strainer, discard solids, then fold 3 or 4 layers of cheese cloth into the strainer and strain again if you wish.
- The stock can be used immediately (you may need to spoon some fat from the top) or stored in the refrigerator or freezer or you can even can it for another day. Use the stock in any soup recipe that calls for chicken stock or broth.
- Makes 4 cups
Note
Poblano chiles are usually NOT hot but every once in a while...
Taste your chile before adding it to the stock pot.
