Chicken Stock Recipe
Using a homemade chicken stock recipe is an absolute must and the only the way to go when you are making Italian pasta soup recipes or any soup for that matter. The basis of Italian food is all about fresh, quality ingredients and that is were you find the difference between good food (or not so good food) and great food. It all starts with the quality of the ingredients that you use.
Hi, I’m Kira Volpi and my Father always told me that Italians never let anything go to waste. If you have a chicken the night before, chances are you will be eating a delicious Italian chicken soup the following night. In the old days in Italy when everyone in Italy was very poor, the neighbors would share a ham or meat bone to be used over and over again to make enough soup to feed their family and then the neighbors family as well.
This chicken stock recipe is very simple and once you make your first batch and you taste the fresh flavor of real home made stock you'll never use bouillon again. I promise!
Chicken Stock Recipe Ingredients:
- 10 lbs of chicken, whole or leg quarters
- 1 large onion, skinned and cut in quarters
- 3 large carrots. Peeled and quartered
- 2 Celery stalks cut in quarters
- ½ bunch of parsley rinsed and left whole
- 5 cloves garlic
- ¼ cup of white wine
- 2-3 bay leaves
- small bunch of Italian parsley
- 3-4 sprigs of thyme
- 2 sprigs of rosemary
- small handful of pepper corns
- Salt to taste
Hint: You can cut the ingredients in half if you don’t have a giant pot.
Chicken Stock Recipe Preparation:
You need a VERY large boiling pot.
Place two whole chickens in the pot or a 10 pound bag of Leg Quarters. Remember the flavor comes from the meat and the bones and you're going to skim the fat so either way it comes out terrific.
I like to use a kosher salt or try to find a Mediterranean course salt. It has a very good flavor and aroma. Add all the spices listed above. Try not to add too many additional spices to the stock. Keep it simple and add the spices you like when you use the stock for a recipe.
Fill the pot enough to cover all the ingredients. Bring the stock to a full boil and then lower heat so it continues on a low rolling boil without overflowing.
Now it's just a matter of time. The best chicken stock is boiled for at least 2-3 hours. The longer you cook it the better. So bring it to a boil and then lower the heat to a simmer for at least that long. When the broth is cloudy and looks like it's full of every drop of flavor you're going to get out of that chicken it's time to strain the broth.
You're going to need a VERY large bowl or container. Place the strainer over the bowl, slowly and carefully pour the stock into the strainer. If you need do it in sections you can. Just pour out what you can and let the precious broth strain out and put the bones of the stock in a separate bowl and strain the rest.
Now let it sit until it's cool enough to place in the refrigerator. I like to make my homemade chicken stock at night so I can let it cool down and then put in the refrigerator overnight so all the fat can raise to the top.
In the morning or the next night you can scrap the fat off the surface of the broth. Now you're ready to place the broth into separate containers to freeze or here's a better idea.
This stock is the base of all wonderful things to come. Try it with a traditional stracciatella soup or torn rag soup. Just a little grated parmigiano, some crusty Italian bread and a big glass of your favorite wine and you've got a gourmet meal.
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
Do you have a pasta recipe to share? Just like this chicken stock recipe I will post it right here on this site for a whole page dedicated to your Italian pasta recipe.
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