I find it very useful boiling chicken for some old-fashioned chicken stock. Like they always say, chicken soup is the better alternative to a tranquilizer. I can’t agree more.
I love, too, the many ways and purposes it serves. You may, 1) Eat the chicken-soup ensemble as nilagang manok dish 2) Pour over the chicken stock on ice trays to make ice cubes for future stock use 3) Shred or cube chicken meat for future use like in pansit, pasta or sahog to dishes like pancit molo, chicken sopas or sotanghon soup or to just sip the that warm, comforting sabaw powered by all its chicken goodness.
Now, that’s hitting several birds with one stone!
It’s never enough to just season your chicken with salt and pepper to make the stock. You want your chicken smothered by all the flavor-enhancing spices and ingredients that make up the perfect stock.
To make this stock, you will need:
1 1/2 kilo whole chicken
1 large carrot, peeled and sliced (1 and 1/2 inch thick)
1 large onion, quartered
3 stalks of celery, peeled
1 bunch scallions
3 thumbsized-ginger, sliced
salt and pepper to taste
1/4 tsp cayenne pepper
Season chicken with salt, black pepper and cayenne pepper.
In a boiling pan, place chicken with all the remaining ingredients. Cover with water.
Using low heat, cook chicken until tender.