Homemade Chicken Stock
Show: Emeril LiveEpisode: Emeril's Salute to Young Chefs
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- Recipe categories: Meat, Poultry, Chicken, Vegetables, Carrot, Mushroom, Celery,
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By amymd76_1246408
San Diego, CA
on February 22, 2011
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This was my first attempt at making my own stock and I was unprepared, to say the least. I wasn't thinking the whole process through. First off, 4 quarts is A LOT! For some reason, I thought that I wouldn't end up with 4 quarts, but about 1/2 of that. Not so...I may have actually ended up with more than 4 quarts with all the liquid from the vegetables. Also, I had to store the stock. I wanted to freeze it in freezer bags, but you really can't put boiling stock into a plastic bag. I ended up using every pot and tupperware container I had to cool it in the refrigerator first because the huge pot I used to make it would never fit. Once cooled and stored away, the stock was delicious. I started looking for recipes specifically calling for chicken stock just so I could use it. I will definitely make this again, but will be a little more prepared for the outcome first.