When you use chicken thigh and bone by yourself, you might have discard the bones. But you can actually make nice stock by using it.
Chicken bone and skin 2 sandwich bags
Salt 1 tbs
pepper 5-6 corns
How to make ;
I stock up with the chicken bones and skin and freeze it. Ziplock bags are convenient.
If you use a whole chicken, preserve its neck bone for this recipe. A neck bone gives great flavor to the soup.
Beat the neck bone with a heavy knife.
Put all bones and skin in a bowl and pour hot water over it.
And immediately clean it with cold water. This lightens the chicken smell.
Put bones and skin, salt, pepper corns in a pot with 2.5 quarts of water and boil over a high heat.
When I have a plan to use the stock for Chinese/ Japanese soup, I like to add scallion and ginger.
For Italian/French/American recipe, I like to add onion, carrot, celery, or bouquet garni.
You will see foam on the surface. Remove it and simmer over medium-low heat for 1 -2 hours or longer. Keep a lid on a pot.
After simmering, use a strainer lined with a sheet of kitchen paper towel and filter it while hot.
You will have about 2 quarts of stock. You can stock this in a container (I like plastic yogurt container) and freeze.
I have the recipe in Japanese, too.
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