Making delicious chicken stock from whole chicken
To make Chicken stock from whole chicken, you need to first of all season and briefly boil the chicken. Drain out the stock and set aside for cooking before baking or frying the chicken. In Naija, we
are used to adding stock (Beef or chicken) to our stews and soups and when there is no stock, it’s a headache trying to figure out how to make the stew tasty without adding too much bouillon seasoning cubes.
We were going to cook normal Boiled rice with Nigerian tomato stew but the tomato isn’t enough and the chicken to be used is a whole chicken. I suggested we cut up the chicken into pieces and cook but the kids refused, they wanted to bake a whole chicken. In a second, my answer was ready.
We can make stock for the stew from the whole chicken and still bake it.
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| Whole chicken cut after making stock and baking. |
INGREDIENTS FOR A WHOLE CHICKEN (BROILER)
1 large onion
2 cups water. (You can add more water).
1 tablespoon grated ginger
One small clove garlic (chopped)
1 teaspoon thyme
1 teaspoon curry
Salt
2 knorr chicken cubes
HOW TO?
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| The chicken neck, gizzard and other edible entrails are stuffed in there too. |
1. Wash whole chicken very well. Cut the breast open and place in a deep pot.
2. Pour in two cups water for stock making.
3. Add Onion rings, ginger, garlic, salt, chicken seasoning cubes, thyme and curry.
4.Turn on the heat and cook on low heat for about 10 minutes. Check for salt taste and add if needed, then, with the help of a spatula, flip by holding the chicken leg with your left hand and spatula on the right hand. Gently flip it over and cook for another 10 minutes.
5. Turn off the heat and let it sit in the stock for another 10 minutes to cook off a bit.
6. Remove from stock and bake or deep fry till brown and serve.
7. Use the stock from this whole chicken as base for your stews or soups.
Those are the simple steps to make chicken stock from whole chicken.