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.

Beef Stew Recipe – Carrots, Potatoes, Parsnips and Steak

Beef Stew Bowl main pic

The Best Beef Stew

When I think of Beef Stew, I’m reminded of those Sunday afternoon dinners my family would have after several hours of church.  The only problem was that any stew that my Mom made wasn’t very good because it was always runny, watered down and flavorless.  So when I set out to make Beef Stew for my own family now, I follow one simple rule; make it better than Mom’s recipe(which isn’t hard to do BTW).  But don’t let this sob story fool you.  This recipe is amazing and I even show you how to cheat!

Beef Stew Pot main pic

How do I make Beef Stew

All I do is cook a thick hearty soup with fresh chopped vegetables from my garden and I add a well seasoned steak.  Then I add a few seasonings.  That’s it and that’s all.  Now I do cheat a little when I don’t have time to make my own Chicken and Brown gravy.  But after you try this Beef Stew recipe you’ll quickly understand why I do it.  Packaged gravy is cheap, it saves time preparing it and it makes this soup taste phenomenal!

Also, be sure to check out these other recipes: Pork Loin and Hominy Stew, Vegetable Chili, Chicken and Dumplings and my Homemade Menudo!

Beef Stew Ingredients:

1 1/2 lbs Beef Chuck or Steak
1 Large Onion, chopped
2 Medium Russet Potatoes, chopped
1 Carrot, chopped
1 Parsnip, chopped
1/4 cup Fresh Parsley, chopped
1 tsp Dill
2 tbsp Olive Oil
1 1/2 cups Chicken or Vegetable Broth

1 cup Water for Steak Fond
1 pckg Chicken Gravy, prepared with instructions (1 cup approximately)
1 pckg Brown Gravy, prepared with instructions (1 cup approximately)

Koshar Salt and Pepper to taste

This recipe is very easy to prepare.  Just follow the instructions in my Beef Stew Video Recipe Tutorial above.

Chicken and Dumplings Recipe

chicken-and-dumplings-main-pic

If you want to talk about an incredible recipe, let’s talk about these Chicken and Dumplings, because, wow.  These are Drop Biscuit style dumplings with fresh chopped vegetables and breast meat from a roasted chicken.  The dumplings are seasoned with herbs and the roasted chicken was marinated in a 24 hour brine, so this recipe is incredible.

chicken-and-dumplings-in-the-pot

Growing up, I didn’t much like dumplings; at least the way my Mom made’em.  I’d dare say they even made me feel sick.  So when I started out recreating this recipe I had one simple goal in mind; make something I LOVE!  So I roasted the best chicken I could make, I made the best vegetable soup I could come up with and I added the best drop biscuit recipe I had and Viola, this Chicken and Dumplings recipe was born.

If you need a roasted chicken recipe or you need to learn how to carve one, check out the few listed below:

Tin Can Chicken Brine
Jerk Chicken
Cantonese Chicken
Beer Can Chicken
How to Carve a Whole Chicken

Chicken and Dumpling Ingredients:

Dumpling Dough

2 1/2 cups Flour, plus more if needed
3/4 cup Milk,
2 tbsp Butter
1 tbsp Baking Powder
1 1/2 tsp Salt
2 Large Eggs
1/4 cup Fresh Parsley, chopped
1 tsp Ground Sage
1/2 tsp Dill

Chicken Soup

2 1/2 qts Chicken or Vegetable Broth(water and Bouillon is fine)
2 Chicken Breasts, cooked and chopped
2 tbsp Olive Oil
2 tblsp Butter
1/2 Cup carrots, grated
4 Garlic Cloves, chopped
2 Celery Stocks, chopped
1 large leeks, white part only, chopped
1 Onion, chopped
2 tbsp Flour, up to a 1/2 cup for thick soups
1/4 Fresh Parsley, chopped
1 tsp Sage, ground
1 tsp Rosemary, ground
1/2 tsp Dill