John Besh's Chicken Stock Recipe
John Besh's Chicken Stock Recipe
I make my favorite chicken stock from the leftover carcasses of Sunday’s herb-roasted chicken. In the same way, I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
After making a pot of stock, I pour it into ice cube trays and freeze it. After they’re frozen, I store the cubes in a freezer bag. That way, I can easily retrieve them as I need them, without having to defrost quarts of stock at a time.
Adapted from My New Orleans: The Cookbook by John Besh.
Servings
6
Ingredients
Directions