"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, January 19, 2009

How I Prepare Chicken Stock

Despite all the "waste not, want not" attitude of my MIL and SIL, apparently I am worse then them. During a familiy gathering, they mentioned how they wonder why some people gather the turkey or chicken carcasses after a holiday dinner to boil and make chicken stock.

First, for me, though chicken broth is readily available in the grocery stores, I want my signature taste in my chicken stock/broth. I don't want to have the same generic taste you get from those canned ones.

Second, I prepare chicken stock not only to make use of such bones that would otherwise end up in the trash, but because I like the flavor of "roasted" poultry it imparts to the resulting stock. Sometimes I do prepare stock using chicken necks or backs, though, which gives me the plain boiled chicken taste (the meat of which I remove from the bones after 45 minutes to 1 hr of boiling, then I continue to simmer for another 2 hrs, or I use the slowcooker to simmer overnight.

Third, chicken stock brings out the best taste in dishes such as pancit, chop suey, mami noodles, lugaw (if there's no meat; I usually like the meat taken off the necks here), chicken dumplings in stewed tomatoes, and some stir-fried veggies.

I prepare chicken stock with minimal basic spices: 2 bay leaves, 10 peppercorns, 3 cloves of garlic, and salt (approximate amounts to end up with about 2 quarts of stock). I usually pour water to cover the bones, then double that amount to make room for reduction while simmering. I don't put a lot of salt since that can be easily fixed once you do the cooking and final adjustment.

As depicted in the slide show above, I use empty cups of cottage cheese which measure about 16 ounces (2 cups) to freeze the strained broth. After freezing, I transfer to plastic bags and use as needed.


2 comments:

  1. hi manang

    am new to your blog. was nodding while reading this post kasi i agree that roasting imparts a better flavor to the stock and gives it a nice color too. glad to know that i'm not alone in recycling roast chicken/turkey carcass into stock :)

    jaded fork

    ReplyDelete
  2. Hi JF,
    Welcome to my site! I visited yours and I am not sure whether we have anything in common when it comes to food...One thing for sure, I envy your travels!

    ReplyDelete

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