I recently made some excellent concentrated chicken vegetable stock with my Mehu-Liisa steam juicer. I thought it a good time to post this with Thanksgiving coming up. I was really quite happy with the result. I kept things simple with carrots, celery and onions for veggies. I added thyme, sage, oregano and rosemary for the herbs. The result was a quart of very flavorful and concentrated stock. It was easily extended with water without diluting the flavor. Also, I ended up with tender, herb flavored chicken meat that was wonderful in a taco recipe and in chicken salad.
2-3 lbs each of celery, onion, carrot or any other combination you want to try.
2 whole chickens (4-7lbs each), local farm-raised if you can find it, they produce more flavor.
It’s best to wait on the salt and pepper until you use the stock. No risk of over salting that way.
- Start your water heating in the water pan of the Mehu-Liisa. Use the lid to speed up the boil.
- Prep your vegetables, herbs and chicken. Vegetables are peeled and trimmed and can be chopped up quite coarse. Herbs are washed and left on the stalk. The chicken is divided into sections and the skin removed.
- Layer your ingredients in the steamer basket of the Mehu-Liisa. Start with carrots, followed by the chicken, then the herbs, celery and finally the onion.
- Once the water has come to a boil, set the juice kettle on the water pan and the steam basket with the vegetables and chicken on the juice kettle. Put the lid in place. Set your timer to 30 mins. (this is a handy way to prevent boiling your water pan dry). Your heat should be about medium-medium high. Just enough to keep a steady boil – no need for a furious boil. If you are using propane fuel, be sure to monitor the processing closely as the risk of boiling the water pan dry is increased due to the high BTU output of propane stoves.
- Boil lids for 5 mins., turn off heat and let sit in hot water till needed.
- Monitor your processing. Steam will escape from the lid and the sides of the juicer. This is how the juicer keeps excess steam from condensing and dripping back into the juice kettle. After 30 minutes (did your timer go off?), the contents of the steamer basket will have settled somewhat. Remove the chicken and set on a plate to cool. Don’t worry about mixing up the veggies and herbs. They are going to process a bit longer. Next, draw off a couple cups of the stock and pour back over the steam basket contents. Check the water level in the water pan, add more if necessary and reset your timer for 30 more mins.
- After another 30 mins. processing time, turn the heat off and draw off the stock into clean, sanitized canning jars (the yield will be variable depending on freshness, ripeness, weight and types of ingredients used). Wipe the rims of the jars after filling and cap with the band and dome lids. At this point, after the stock cools, it will remain good if unopened in the refrigerator for up to 2 weeks. The stock can also be frozen or canned. If canning, you must use a pressure canner. Be sure to follow USDA recommendations for canning chicken stock. The chicken should be quite tender and flavored nicely by the herbs. It is wonderful shredded and heated with chili sauce as a taco filler. Or, chop into ½” pieces for a hearty chicken salad.
This recipe can be adapted for other meats and fish as well as strictly vegetable stocks. This is just one of the many ways the Mehu-Liisa steam juicer can be used in your kitchen on a regular basis. I will be posting other recipes and recommendations in the future. I hope you stop back again. If you have any questions please email me at info[at]juicer-steamer[dot]com.