Chicken Stock or Caldo Basico is the base of many soups, stews, and rice, as well as other Colombian dishes. I love making my own stocks because I don’t want them to be filled with preservatives and artificial flavors. I will post my recipes for beef and vegetable stock soon too! These stocks are very easy to make and you can freeze them for later use.
Enjoy!
Do you make your own stocks, if not, what brand do you prefer?
Ingredients
1 whole chicken
2 large onions, quartered
4 carrots, peeled and cut into pieces
5 scallions, white part only
1 bunch of fresh parsley with stems
1 bunch of fresh cilantro with stems
3 sprigs of fresh thyme
2 bay leaves
3 garlic cloves, peeled
Salt and pepper
1 tablespoon of ground cumin
Water
Directions:
1. Place all the ingredients in a 12-quart pot. Bring to a boil and reduce the heat to medium-low.
2. Skim the film from the stock with a large spoon every hour. Add water as needed. Simmer uncovered for about 5 hours.
3. Strain stock and discard the chicken and vegetables. Store the stock in containers. Refrigerate or freeze until ready to use.
{ 13 comments… read them below or add one }
I agree, Erica. I make my own stock too and always have some in the freezer.
How long does the chicken stock stay good for in a freezer? Is there a recommended way of freezing it?
Brilliant – I try to make my own, but sometimes, just run out….
Lately, I have been experimenting with home made stock with leftovers meat and find it very delicious. I threw in whatever vegetables that I have in the fridge.
Hi Erica, I wish I could say I always make mine, but I don’t do it as often as I would like. I end up buying ready-made about half the time, I’d say. When I buy it I use Swanson. When I make it at home I use a very simple recipe, just the chicken, a whole, peeled white onion, a peeled head of garlic, a bunch of cilantro and a bunch of mint. I add salt to taste when it is done. I shred the chicken and freeze it in individual portions for later use in tacos, tostadas or enchiladas.
I also prefer to make my own stock; sometimes it doesn’t work out. I always have chicken powder with no MSG in my cupboard to help me out. I do try to have some in the freezer.
Rita
I rarely make my own stock, I usually just buy some from Whole Foods. But one day I will, especially since it’s pretty easy!
I buy Swanson Organic Vegetable Broth, which is fat-free, MSG-free, and has 1/3 less sodium than the non-organic version. Your recipe does sound easy to make though.
Stock is always stocked in my freezer. Nothing like it…right?
What a great and easy stock recipe! No excuse not to make your own now!
Fresh stock is so simple to prepare and wonderful to have on hand. I love how you’ve included cumin and cilantro in your stock. I will have to add a bit more spice in the next batch I cook.
You just can’t beat a good old homemade stock, though I’ve not used Coriander before….ay q probarlo!!
Thank you,everyone!