chicken soup stock from bones

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.

Ingredients :
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.

bone in a bag

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.

1 thought on “chicken soup stock from bones

  1. Pingback: 鶏がらスープ | お料理ダイスキ!ニューヨークおうちごはん

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