Chicken Stock Broth

Chicken Stock

Is Chicken Stock Broth?

Technically Chicken Stock and Broth aren’t the same thing, though, they basically have all of the same ingredients.  Stock, however, is more concentrated and thicker because of the added bones and the cooked down gelatin secreted from them and Broth usually gets it’s flavor from adding meat instead.  So to be clear, Stock is made using cooked bones, broth has no bones and is made by using the meat only, instead.  Various herbs, seasonings and vegetables can be added to each to flavor them up but other than that there virtually isn’t any other difference.  These recipes are usually cooked an average of 3 to 4 hours but some recipes claim they can be done in as little as 30 minutes and as crazy as 12.  The truth is there is no absolute way of doing it as long as the desired effect is reached.  My recipe is called a Chicken Stock Broth because I use the tips from chicken wings.  This way the tips, most would throw in the trash, don’t go to waste.  And, because there is such a small amount of bone in them, it gives a nice happy medium base, between a Stock and a Broth, with plenty of flavor for any recipe that calls for Stock or Broth.

Chicken Stock

Chicken Stock Bones

Most restaurants will use raw Chicken Carcass’s for their Chicken Stock.  But, unless you’re carving up your own boneless breasts and chicken thighs, they’re a little hard to come by.  Though Restaurants purchase these frozen, by the case, you most likely won’t be able to find them at your grocery store.  Though, a good butcher shop should be able to sell them to you, a good alternative is the wings.  Most recipes will suggest that to you but I say, “humbug!”  Wings are spendy and cost a lot more per pound than breast meat or chicken legs and thighs.  So save the wings for other recipes and just use the tips.  Wing tips have enough bone, meat and skin on them to flavor up and color any good Stock.  I personally just add them to a zip lock back and store them in the freezer until I need to make some.

Chicken Stock

Chicken Stock Herbs and Seasonings

A good Chicken Stock or Broth should have these basic ingredients; Onion, Parsley, Thyme, Bay Leaves and Garlic.  You go well over and beyond these or even cut back to the minimum Onion but these are the good makings for a good soup base or any other recipe that calls for Stalk or Broth.  The addition of vegetables will make it more hearty, so you end up with more of Vegetable/Chicken Broth; which is great because it adds more flavor.  Carrots, Celery and Leak are most commonly used; even Tomatoes, at times.  But if you want to add some heat you can throw in all kinds of different peppers and other spices.  In Asian cooking, it’s real common to crush ginger root and add that right along with the onion.

Chicken Stock

I mentioned that a good stalk is generally cooked for several hours and because of this there tends to be a lot of reduction in the stock.  But don’t hesitate to add more water and cook longer if you’re wanting or needing more Chicken Stock.  The picture below is my stock at the earliest stage of the process with all of the basic ingredients added that I’ve included in the list below.  Feel free to add anything else to this recipe.

Chicken Stock

Be sure to watch this short Chicken Stock Video tutorial below and I’ll show you just how easy this is to make your self.  Also be sure to look into any of my Cajun Recipes if you’re celebrating the upcoming Mardi Gras Holiday season.

Chicken Stock Broth Ingredients:

3 qt Water, approximately
1 lbs Chicken Bones, raw
1 Onion, cut in half
1/2 bunch Parsley
2 sprigs Thyme
2 Bay Leaves
2 Garlic Cloves
Salt and Pepper to taste, optional

This Chicken Stock Broth can last 3 to 4 days in your refrigerator.

Pork Chorizo – How to make Chorizo from Scratch

Pork Chorizo

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point.  It’s got everything you want in a great Chorizo and it’s fun and easy to make.  In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Pork Chorizo

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back.  I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat.  I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients.  From there it’s like clock work, stuffing the hog casings and twisting links.  Now there are some alternatives to this recipe that I’d like to mention.  If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe.  There’s nothing else like it.  My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.

Crisp Chicken Burritos – Taco Time Style Chimichanga

Crisp Chicken Burritos

Taco Time Crisp Chicken Burritos

If you’ve never had fried Crisp Chicken Burritos, you’re really missing out.  Most folks would just call these Chicken Chimichanga’s, and they wouldn’t be wrong either, but Taco Time likes to call them Crisp Burrito’s.  I filmed and posted Taco Time’s Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos.  I order these every time I hit the drive through.  You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you’re interested.

Crisp Chicken Burritos

Crisp Chicken Burritos Filling

The filling recipe for these Crisp Chicken Burritos is very simple and easy to make.  It consists of four parts; cooked ground chicken, chopped onion, chopped green chili’s and cream cheese.  Technically you could get away with using canned chicken, if you want to make it even easier, but I find that cooking my own chicken tastes better and it reduces the sodium content drastically.  Now all you have to do is salt and pepper to taste.

Crisp Chicken Burritos

Frying Crisp Chicken Burritos

The secret to Frying an open end Crisp Chicken Burrito is simple.  Place about 4 ounces of the chicken and cream cheese mix in the center of a flour tortilla and spread it thin in the middle, leaving about a half inch of space on each end of the tortilla.  Rolling the burrito tight is very important and sealing the end of the tortilla with a flour paste will insure that the burrito won’t unroll or unravel while frying.  I can use a tooth pic to keep them together, if you prefer, but this is the professional way to do it.

Crisp Chicken Burritos Ingredients:

16 Flour Tortillas

2 lbs Ground Chicken, Breast, Thighs or both
8 oz Cream Cheese
1/2 Onion, chopped
4 oz Green Chilies, chopped
1/2 tsp Smoked Paprika, (optional)
Salt and Pepper to taste

Flour Paste
1/4 cup of flour
1/4 cup of water

Oil for frying

Follow the directions in my Crisp Chicken Burritos video tutorial and deep fry at 350 degrees Fahrenheit for 2 to 3 minutes or until golden brown.