Fresh chemical-free Cajun Chicken Stock or Chicken Broth is essential for a flavorful gumbo, soup, stew, turkey dressings, sauces and much more. Making a fresh chicken stock is so easy and freezable that you'll always want to prepare it for many varieties of recipes. Give it a try and you will taste the difference.
Chicken breast/Whole chicken
Tony's creole seasoning
1⁄2 Medium, quartered (or cujun trinity of onion, celery and green peppers)
8 Clove (40 gm)
1. Bring a large stockpot of water to a boil. Toss in chicken, seasoning, onion, garlic and bay leaves and boil for one hour.
2. After an hour remove the chicken breast and with a mesh wire strainer begin to pour out stock into bowls to allow to cool.
3. Once cooled, pour the stock into plastic storage container. Freeze and store for later use.
4. Use as required for braising, in soups, stews or sauces.
You can also add in some leftover vegetables like bell peppers, celery, etc.
Whether you are preparing gumbos, stews, sauces, soups, or dressings at home, you need glassful of chicken stock to amp up its flavor and taste. Beryl Stokes shares with us her recipe on how to make Cajun styled chicken stock at home that can be frozen and used whenever, wherever as per your convenience and need.