HOW TO MAKE A CLEAR CHICKEN STOCK

By That Bloody Botak

 HOW TO MAKE A CLEAR CHICKEN STOCK


Nothing in my kitchen ever goes to waste. Whenever I buy chicken, it's always prepped before it goes into the freezer. I first cut out the thighs and drumsticks, wings, thee breast and the back. Next I debone the breast and the back, take away all the skin from the breast and the back, the fat from the end of the chicken and put that aside. The skin and fat I save it for another day, and when I have enough if it, I will render all the oil out and use the oil for stir fry. It gives a natural chicken flavour to whatever dish I'm cooking. This chicken stock is made purely of bones and meat that I use for my dog food. Super rich in chicken flavor, it makes a good soup, sauce or even chicken rice. My dogs love chicken breast, and we love chicken thighs, wings and drumsticks, so the whole chicken's used up. 

Now, this is how I do it.......




Wash the chicken carcass and whatever chicken meat you're using. Make sure there's no congealed blood or chicken lungs in the carcass. This is one of the reasons why the chicken stock turns cloudy

Put about more than 2cm of water above the bones and meat in a pot on low heat 


When u see the scum rising above the water, remove it. This is another reason why the stock turns cloudy. Continue doing that till there's no more coming out, then leave it to simmer for an hour 


When the hour's up, remove all the meat and bones and let it cool off 




When it's cool u can see a clear broth with some residue at the bottom. Carefully pour the broth into a container without agitating the bottom. This is to make sure that u only get the clear broth without the residue 

Keep the broth in the fridge. The next day, whatever oil there is in that broth will float to the top and harden up. This is the time to remove any excess oil if u like a soup that's not too oily. Save the oil in another container. That's good for stir fry too.

Now my dogs will have their chicken for the next couple of days, the strays outside my house will enjoy the carcass and I have the best chicken stock I can get without any msg or artificial flavourings added. 

Take a little time when you buy your next chicken to prepare it. You won't regret it, trust me! Enjoy everyone, take care and stay safe!




 








These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beaten egg. Make sure everything is properly covered by the eggs  In a
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry the prawn heads till crispy  Use a potato masher and mash up the prawn heads 
Read more