Chicken Stock
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Author Notes: While making some homemade chicken stock out of leftover roast chicken bones and onion and celery scraps, I decided to throw in a few cardamom pods. This is the best chicken stock I've ever made because of those flavor packed green pods! The cardamom brings a fragrant lemony surprise to an otherwise ordinary kitchen staple. Use this as a base for a toe-tingling vegetable soup, just add your favorite vegetables and season with salt and pepper to your taste. - midnitechef - midnitechef
Food52 Review: Chicken stock always perfumes the whole house but the cardamom in this recipe added some spice to the mix. I used a whole chicken since I didn't have any roast chicken remains and added 2 shallots and 3 slices of ginger in lieu of the vegetables and garlic. The finished product also has a mildly sweet spicy taste and I'm looking forward to making vegetable congee with it tomorrow. - luvcookbooks
Makes 1 batch of stock
- 1 - 2 whole chickens, roasted, bones reserved
- 3 cups bits of onion, celery, carrot, and garlic
- 1 tablespoon green cardamom pods
- 1 tablespoon whole peppercorns
- 1 teaspoon salt
- water
- In a large pot, place the chicken bones, leftover vegetable pieces (these would be the ends of vegetables, save them in a plastic bag in the freezer until you accumulate enough for stock or soup), cardamom pods, salt and pepper. Cover with cold water.
- Bring the pot to a boil for 10 minutes. Reduce to a simmer and cover.
- Let the marrow flavor the broth. Be careful not to add too much salt as the water will evaporate and concentrate the salt in the stock. Simmer until the water as reduced by about 1/3 and is opaque from taking on all those flavors.
- Strain the stock to remove the bones, peppercorns, and cardamom pods. Return the stock to the pot. Taste for salt levels and adjust while simmering the strained stock.
- Remove the stock from the heat and let it cool. Divide into containers and freeze for up to 6 months. ( Hint: measure the stock into 1 or 2 cup portions and label accordingly. Freeze some of the stock in an ice cube tray then transfer to a plastic freezer bag for easy access.)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Cardamom
Tags: cardamom
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about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Seriously considering trying this with black cardamom later this week. Stay tuned . . . . ;o)
about 2 years ago midnitechef
What's the difference in flavour between the green and black pods? I haven't seen whole black cardamom in TX.
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
The black has a fuller, warmer flavor and is almost smoky in character. It's bewitching. ;o)
about 2 years ago Greenstuff
Chris is a trusted source on General Cooking
Last night, I was making chicken broth, and every time I walked into the kitchen I kept thinking, "It smells like I'm baking something wonderful in here. Is the oven on?" Then I remembered the cardamom pods!
about 2 years ago midnitechef
So comforting, eh?
over 2 years ago Greenstuff
Chris is a trusted source on General Cooking
Cool that tossing a little cardamom in your stock was so successful! Congrats on the EP. I make chicken stock every week or so and am definitely going to try this one.
over 2 years ago midnitechef
The longer you leave the cardamom pods in the stock, the more potent they will be. Thanks for the note :)
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Great idea. I bet it would make a perfect base for mulligatawny soup!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I'm actually thinking about using it for a simple chicken noodle soup. I made Mr Hirschfeld's Chinese Celery Lo Mein last night (again . . . I make some variation of it at least twice a month) and have some noodles left that I didn't stir into the sauce. I was planning to make an Asian noodle soup for Mr T, but this stock has captured my imagination . . . . I'd add some bright leafy greens like kale or chard and chopped cilantro and lime juice at the end, throw a cinnamon stick in with the bay leaf, etc. I'm inspired!! ;o)
over 2 years ago midnitechef
Yes, the cardamom and curry would work well together. How do you prepare your soup?
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I use the Cook's Illustrated recipe.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I have never put cardamom in my mulligutawny. I really like the idea of using this stock as a base for it, though. Really great recipe, midnitechef. ;o)
over 2 years ago midnitechef
@Miss AntoniaJames: I'm happy to have inspired you :) I never thought about putting an Asian twist on this, you may have plucked an idea out of my head! For more recipes, check out my blog :) & Stay warm!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Wow! I'm going to try this. I make a variety of different chicken stocks (Asian, pho, light, rich), so it will be fun to have a batch of this with which to experiment. I can see using it in quite a few of the soups and dal dishes we like so much. Stay tuned . . . ;o)
over 2 years ago midnitechef
Half of my freezer is full of different stocks right now! I've been trying to find recipes to use them in, I did make some lentils using some of this stock :P Most ends up in a gravy for pork chops or chicken with mashed potatoes though!