Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, very useful chicken stock. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Very Useful Chicken Stock is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Very Useful Chicken Stock is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook very useful chicken stock using 5 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Very Useful Chicken Stock:

1. Get 2 chickens' worth Chicken carcasses (soup bones)
2. Prepare 3 stalks' worth Japanese leek (the green part)
3. Take 1 clove Garlic
4. Prepare 1 slice Ginger
5. Take 4 liter Water

Instructions to make Very Useful Chicken Stock:

1. Rinse the chicken carcasses in water.
2. Fill a pot with water and bring to a boil. Add the chicken carcasses and boil for 1 minute.
3. Place the carcasses in cold water right away, and wash off any remaining offal bits or blood cleanly.
4. It should look like this after removing the insides and bloody parts. Make sure it looks as clean as this.
5. Cut the carcasses into pieces with a knife. Cutting it up releases the umami from the bones, so make sure to do this.
6. Fill a pot with 4 liters of water and put in the chicken. Make sure to put the chicken in and then boil the water. Use strong heat until the water boils, and then turn the heat down to low once it's come to a boil.
7. When the water comes to a boil, skim off the scum diligently. Make sure it's not boiling rapidly. It should just be gently simmering.
8. Once it has been simmering for 30 minutes and almost no scum is coming out anymore, add the green leek parts, ginger, and garlic. Simmer over low heat for 1 hour. Don't let it come to a rolling boil at this point either.
9. The ginger tastes better with the skin on. Crush the garlic with the side of a knife.
10. Take out the green leek parts, and strain the bones, garlic, and ginger through a sieve.
11. It's finished. If using it for okonomiyaki or takoyaki, make sure it is completely cooled before use.
12. You can use this in so many different recipes!
13. In Okonomiyaki!
14. In Egg Soup! - - https://cookpad.com/us/recipes/143991-yakiniku-japanese-bbq-restaurant-style-egg-drop-soup
15. In a Chinese style fried egg and crab dish! - - https://cookpad.com/us/recipes/156763-seafood-delight-fluffy-and-juicy-crab-omelette
16. In Takoyaki! - - https://cookpad.com/us/recipes/156413-crisp-and-creamy-osaka-style-seafood-takoyaki
17. In Akashiyaki (round egg omelets)! - - https://cookpad.com/us/recipes/154383-soft-and-creamy-delicious-akashiyaki
18. In Crab Omelet on Rice! - - https://cookpad.com/us/recipes/154475-cheap-crab-omelet-over-rice
19. In Vegetable, Offal, and Miso Hot Pot! - - https://cookpad.com/us/recipes/143994-a-hakata-specialty-soy-sauce-based-motsu-hot-pot
20. In Chinese Rice Bowl! - - https://cookpad.com/us/recipes/154016-chinese-restaurant-style-rice-bowl
21. In Ramen with Char Siu Pork! - - https://cookpad.com/us/recipes/149787-char-siu-pork-and-marinated-soft-boiled-eggs-for-ramen

So that’s going to wrap this up for this special food very useful chicken stock recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!