How to make chicken stock

Salam,
OK. Before I go further, I want to make a claim that "I'm neither a good cook, nor a diligent one" Hehehe.... Dulu masa memula pindah rumah sendiri, every day masak... tak kisah la balik malam pun... than preggy, tak masak. Hubby tak bagi... Bersalin just masak sikit untuk makan sendiri masa berpantang. Itu pun kalau hubby tak sempat balik belikan mknan and ibu tak sempat singgah lunch hour...

Sekarang? Herm... Busy membesarkan anak yang sedang aktif... (Alasan tak boleh blah. Esok besar bila Aaron baca ni mesti dia perlekeh statement ummi dia ni, Hehe)

Anyway, my hubby pun tak prefer I masak selalu sebab dia kesian kot tengok I terkontang kanting nak uruskan rumah tangga (nampak sangat tak pro)....

Tapi untuk Aaron, I memang agak rajin sikit masak sebab for me dia budak kecik, tak boleh main telan semua benda. Kita orang dewasa tak kisah sangat.

So, untuk permulaan bagi entry berlabel Yummy-4-Tummy ni, I share cara nak buat chicken stock...
Biasa kalau kita nak buat sup, bubur, and macam2 lagi, kalau nak sedap letak chicken stock kan? (or biasa kalau yg instant chicken cube tu)... Tapi I tak guna cube. selalu I reneh je isi ayam. Tapi kalau dapat buat chicken stock lebih senang... Boleh store buat stock, guna bile2 and masak apa2....

So, here are the recipes.

Method 1. Leftover Chicken Bones

• Leftover bones and skin from a cooked or raw chicken carcass
• Celery
• Onions
• Carrot
• Parsley
• Salt
• Pepper

1 Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.

2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.

3 Remove the bones and strain the stock.

4 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Method 2. Chicken backs, wings, and legs.

• 4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.
• 1 large yellow onion, chopped.
• Olive oil
• 2 quarts of boiling water
• 2 teaspoons of salt
• 2 bay leaves

1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.

2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.

4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes.

5 Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.

recipes are from: http://simplyrecipes.com...

P/S: Wahhh... tak sangka I akan buat label untuk cooking/recipe.... bajet macam takkan buat (sebab nak letak apa je dalam label tu kalau tak selalu masak. hehe)