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.

Five Onion French Onion Soup

French Onion Soup

The Best French Onion Soup!

This French Onion Soup recipe has Five Different Onions that make the flavor truly unique.  Recipes use different onions for different desired effects.  Specific colors, for example, derive a bitter or sweet taste and some more bold than others.  Generally, the desired onion, represents the flavor you what to be hitting to balance out the other ingredients.  So, by combining all of the above, I’m taking this French Onion Soup to a whole new level.

French Onion Soup

The French Onion Soup Secret

Caramelizing the Onions is where most of the magic happens when you’re making French Onion Soup.  So it’s very Critical that you take this seriously.  Don’t saute only, to save time, because it won’t turn out the same.  Spend a good 20 to 30 minutes to really develop the flavor you would expect from any restaurant that serves a good French Onion Soup.  Also, when it comes to the broth, don’t be to picky with it.  I mean, it should taste good but I’ve made this soup dozens of times just using Beef Bouillon.  I have found that Knorr makes one of the better, cheaper bouillon’s out there because it’s smooth and it isn’t too salty.

Another thing you want to be careful with is the wine.  Adding to much will kill this soup off in seconds.  The wine takes the soup to a whole new level but use it sparingly.    If you follow this advice, you’ll treat your pallet to a little piece of heaven.

French Onion Soup Ingredients:

1/2 sliced White Onion
1/2 sliced Red Onion
1/2 sliced Yellow Onion
1/2 sliced Sweet Onion
1 bunch chopped Green Onion
1 cube Butter
1 tbsp Sugar
1 1/2 qt Beef Broth or Stock (Bouillon is fine)
2 bay leaves
1 tbsp Thyme
1/3 cup Red Wine (you can substitute apple cider)
1 chopped Garlic Clove
Graded Swiss Gruyere
Texas Garlic Toast for soup Bowl Crouton

Heat the Beef Broth in a Soup Pan and add the Bay Leaves, Thyme and Red Wine.  In a Skillet, saute the Onions in the melted butter and add the sugar for caramelizing, approximately 20 minutes.  Then add the Onions to the broth and Simmer for another 10 to 20 minutes. Place the Texas Garlic Toast in the oven at 425 degrees at bake until the bread is crispy and toasted through and through like Croutons.  Grade the Swiss Gruyere and remove Bay leaves from the French Onion Soup.  Add one Crouton to a bowl and Ladle the soup over the bread, then add the Gruyere over the top. Place the French Onion Soup in the oven, under a high broil, for just a few minutes, until the cheese melts and bubbles with a nice golden brown tint, then serve.