How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food
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Recipe Reviews
Zosia from Toronto, ON
With very little effort, and in only 1 hour, you can have a nicely flavoured chicken stock and poached chicken.
The vegetables - you can use whatever you have on hand - are cut up to increase their surface area and maximize their flavour; cutting up the chicken is optional.
Everything is combined in the pot at the start and brought to a simmer; I prefer to skim the foam with only the meat in the pot as the vegetables/herbs make the job a little more challenging, but apart from that, this is an excellent recipe that produces a delicious stock.
sturlington from Hillsborough, NC
A reliable staple, this stock cooks up quickly (about an hour), takes advantage of whatever vegetables you have on hand, and if you use a whole chicken, you can repurpose the poached chicken for other recipes. For a richer stock, use only chicken wings and legs. I should make this every week.
(edited 15th September 2012) (1) comment (2) useful
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