Chicken Stock / Chicken Broth
A whole chicken bones from a roast chicken to make a Chicken Stock*. OR, a whole chicken to make a Chicken Broth**
1 potato, peeled, cut in chunks
1 carrot, peeled, sliced
1 onion, peeled, cut in bite size, stick 2 cloves in it
1 small size of celery root, peeled or 2-3 slice of celery (do not use too mush)
1/4 sized lemon rind
3-4 parsley stems
1 Bay leaf
Pinch of oregano
4-5 cups water
Boiled egg, cut in 4
Place all the ingredients in a pot. First bring to boil. Skim the scum from the surface with metal spoon (more easy than using wooden spoon). Then turn the heat to down. Cover the lid halfway and simmer for about 1,5-2 hours. Place a strainer with a paper towel on top over a bowl, strain.
Serve the Chicken Stock or Chicken Broth while still warm, with sliced eggs and lemon wedges. Bon appetit!
The meals at Ottoman Cuisine used to start with the soup. Beside the soups enriched with chicken broth, beef broth or fish broth; only the chicken or beef broth could also be served.
*Chicken Stock has lots of body, not a lot of meaty flavor.
**Chicken Broth has lots of meaty flavor, not a lot of body.
Some say "Only the chicken broth or beef broth is a finished product that can be served as is." "A stock is supplementary to a dish so it can't be served on its own."
For me, they both are the same because the chicken stock and chicken broth are made by chicken! I make the rice pilaf, bulgur pilaf, couscous, soup, etc., with both of them:)
There is an easy recipe to cook Turkish Rice Pilaf like your Turkish mother-in-law cooks; Cook the whole or half or quarter chicken with whole peeled onion and salt, strain. Add some pepper and cook the Turkish Pilaf:)
*You can keep chicken stock 5 to 6 days as long as the stock is in a tightly-covered container in the fridge. Or, freeze it in small portions and keep it for up to 6 months.