After you have poached chicken pieces in a master stock, remove the chicken and allow the stock to slightly cool. Strain the stock and store in a glass preserve jar with an airtight lid. Seal with the lid when the liquid is no longer hot. When it has cooled a little, place the sealed jar in the fridge.
(Add a label so it does not become a mystery item the following week!)
The fat will rise to the top of the stock and solidify, sealing the flavours within the lower level of the darker stock broth.
When ready to use, remove jar from the fridge and open. Spoon off the fat layer and discard the fat. Then place the stock in a saucepan or pot and bring to boil for 5 minutes.
Then when the stock is boiling, add fresh chicken pieces and reduce the heat to a simmer (with lid on) and simmer for approx 10 minutes - will depend on cut of chicken being poached.
After simmering, turn off the heat and leave chicken sitting in the stock for a further 10 minutes.
Remove the chicken and start the cycle again.
The Master stock can be re-used in this manner a few times. It may be necessary to adjust the flavour by adding a few new spices etc as per your preferred original master stock recipe.
Having your own jar of prepared master stock ready in the fridge, means you have the basis of a quick and healthy poached chicken dish always ready - without the preparation time needed to assemble a delicious poaching stock.
Enjoy! Colleen
What a great idea.
ReplyDeletehave always been worried about what to do with this left over stuff, thank you !
ReplyDeleteThanks! Other recipes suggest freezing the strained master stock - which is a good method too.
DeleteI prefer to keep it in easy reach in the fridge, boil it well and use in a hurry. Also I pull out about 1/2 cup of the master stock and boil it down to a thick sauce to create a sticky coat over the chicken, or, add to any stirfry vegies etc etc.