In our kitchen today I will be showing you how I make my beef and chicken stock which I use in many recipes shared on the blog.
Stock is what stock cubes like Maggi, bouillon are made from. They are simply the dried form of stock. Stock is dehydrated and commercially produced to stock cubes and powders.
There are also commercially produced liquid meat, or vegetable stock used like the one we will be preparing today.
Their main advantage is to save time for cooks. But preparing yours ahead and storing in the freezer can save you the time, plus you don't have all the preservatives loaded in the store bought ones in your homemade one.
According to Wikipedia, stocks are same as broths, which is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone, but is most commonly used to prepare other dishes such as soups, gravies, and sauces.
It's easy to make so why not?
Ready? Lets get started.
Recipe for Chicken stock
This is by far the most commonly used in my home.
Prep Time: 20 mins
Cook Time: 40mins to 60 mins
*Cook time depends on the type of chicken.
- 4300g Chicken cut up
- 1 Tbsp Crushed garlic
- a thumb size of ginger
- 3 medium onions
- 2 Habenero peppers
- bouillon powder to taste
- Wash chicken and set aside in a colander to drain
- Blend onions, pepper and ginger in a blender
- Put Chicken in a stock pot, Add bouillon, crushed garlic, parsley flakes, oregano and Italian season.
- Pour in the blended onions, pepper and ginger
- Then add water enough to go ¾ way to the level of the chicken in the pot.
- Cook till the chicken is well cooked.
- Turn off heat.
- With a slotted spoon, bring out the chicken and fry or grill.
- Use the chicken stock immediately or allow to cool then transfer to a freezer safe bowl and store in the freezer for later use.
Recipe for Beef Stock
- Prep Time: 15 mins
- Cook Time: 45 mins - 1 hr depending on the toughness of the meat
- 1500g beef
- 1 Tbsp minced garlic
- 1 Tbsp ground ginger
- 2 large onions finely chopped
- 2 habenero peppers finely chopped.
Follow same steps used for chicken stock above.
Note: Beef stock is usually a shade darker than the chicken stock.
I use my beef stock to make my soups and some of my stews.
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