Authentic Italian Recipes, Italian Food Recipes, Homemade Pizza Recipes, Homemade Pasta Recipes, Italian Cuisine
8 hours 00 mins
Chicken stock is one of the most important base ingredients in cooking. You can use it as a universal flavoring in almost any recipes, as a flavorful liquid instead of water for making sauces and even as a great natural thickening agent. And last but not least it’s an essential ingredient for the real, authentic Italian risotto.
When making chicken stock, you can use any kind of vegetables you wish or what you get fresh at your local market. For the chicken part, you can even use fresh bones and leftover parts, or you can use any leftover from your Sunday chicken roast. French use their famous buquet garni – thyme, bay leaf, parsley and celery leaves rolled in green leek leaves – for making chicken stock even more tastier.
You can use it right away. Use it in any recipes instead of water, or as a thickener in sauces.
For storing it long-term, put it in the freezer. This way you can use it for up to one year.
My favorite way of storing chicken stock is this. Once ready, put it back to boil, and reduce it on low heat to 1/4-1/6 of its original volume. This takes a few hours, but the result is remarkable. You get a very thick, jelly-like substance which is much easier to store. Pour this into regular ice-cube makers and put it in your freezer. Later you can use them as natural flavoring cubes for any kind of dish, using about one cube for on person.