Chicken Stock Recipe by Firl Family Recipes
Cooking Instructions 5 hours 1 Pre-heat giant pot over medium -high heat. Add canola oil. Sear chicken on both sides until skin is golden brown. 2 Add vegetables, herbs, salt and pepper and about half of the water (enough to cover chicken, but not so much that it will boil over) 3 Bring to a boil. Then reduce heat to low. Cover and simmer for about 4 hours. Add more water as it cooks off. Should use about 16 cups total. 4 Set a fine strainer over a large pot. Transfer solids into strainer and let them drain about 10-15 minutes. 5 Remove chicken parts to a cutting board. Discard skin and bones, and chop meat for use in soup. Refrigerated until ready to make soup. 6 Discard the mushy vegetables and herbs. Rinse the strainer and set it back over the pot. Carefully pour the stock liquid through the strainer. 7 Stock can be stored in sealed container in fridge for 3 days max, or frozen flat in Ziploc bags. 1 Pre-heat giant pot over medium -high heat. Add canola oil. Sear chicken on both sides until skin is golden brown. 1 Pre-heat giant pot over medium -high heat. Add canola oil. Sear chicken on both sides until skin is golden brown. 2 Add vegetables, herbs, salt and pepper and about half of the water (enough to cover chicken, but not so much that it will boil over) 2 Add vegetables, herbs, salt and pepper and about half of the water (enough to cover chicken, but not so much that it will boil over) 3 Bring to a boil. Then reduce heat to low. Cover and simmer for about 4 hours. Add more water as it cooks off. Should use about 16 cups total. 3 Bring to a boil. Then reduce heat to low. Cover and simmer for about 4 hours. Add more water as it cooks off. Should use about 16 cups total. 4 Set a fine strainer over a large pot. Transfer solids into strainer and let them drain about 10-15 minutes. 4 Set a fine strainer over a large pot. Transfer solids into strainer and let them drain about 10-15 minutes. 5 Remove chicken parts to a cutting board. Discard skin and bones, and chop meat for use in soup. Refrigerated until ready to make soup. 5 Remove chicken parts to a cutting board. Discard skin and bones, and chop meat for use in soup. Refrigerated until ready to make soup. 6 Discard the mushy vegetables and herbs. Rinse the strainer and set it back over the pot. Carefully pour the stock liquid through the strainer. 6 Discard the mushy vegetables and herbs. Rinse the strainer and set it back over the pot. Carefully pour the stock liquid through the strainer. 7 Stock can be stored in sealed container in fridge for 3 days max, or frozen flat in Ziploc bags. 7 Stock can be stored in sealed container in fridge for 3 days max, or frozen flat in Ziploc bags. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Lasagna California Farm Fresh Organic Coconut Milk and Cream California Farm Fresh Pine Apple Smoothie California Farm Ube Horchata Smoothie California Farm Home Made Settebello Pizza Easy Lasagna California Farm Fresh Organic Coconut Milk and Cream California Farm Fresh Pine Apple Smoothie California Farm Ube Horchata Smoothie California Farm Home Made Settebello Pizza White chocolate donuts California Farm Ube Horchata Smoothie Haleem chicken/mutton curry Breakfast Brown Rice California Farm Fresh Pine Apple Smoothie Avocado Coffee with Rum Raisins Ice cream Yellow Matar Peas Curry Cracker’s chat Biscuits 🫓🫓 Nan's Loaded Baked Potato Soup White chocolate donuts California Farm Ube Horchata Smoothie Haleem chicken/mutton curry Breakfast Brown Rice California Farm Fresh Pine Apple Smoothie Avocado Coffee with Rum Raisins Ice cream Yellow Matar Peas Curry Cracker’s chat Biscuits 🫓🫓 Nan's Loaded Baked Potato Soup