Making Chicken Stock From Scratch
A staple of French cooking, stock, whether it's the chicken, beef (veal), fish, or vegetable variety, is the most underutilised ingredient in home kitchens. This recipe will yield a rich a dark brown stock, perfect for use in soups or sauces.
Ingredients
- 3 lb Chicken bones Roughly 2 whole carcases
- 4 whole white onions rough chopped
- 2 whole carrots rough chopped
- 2 individual stalks celery rough chopped
- 1 clove garlic.
- 5 litres COLD water
- 2.5 tablespoon apple cider vinegar or 2 tablespoon tomato paste
- 5 each peppercorns
- 2 each bay leaves
Optional
- Leftover parsley stems
Instructions
- Roast the chicken bones in your oven at 375F until dark golden brown.
- While the bones are roasting, rough chop your vegetables and saute them in the Stock Pot you will be using. Once the bones are roasted add them to this pot.
- Add your peppercorns, bay leaves and optional parsley stems.
- Cover the bones with the 5L of cold water and add your tomato paste or vinegar. Bring the pot to a simmer, but do not boil. Keep the heat on medium-low. Skim of any foam that may rise to the surface.
- Simmer the chicken stock at a slow bubble for 4-6 hours or until the stock has a strong chicken flavour and does not taste watery.
- Strain the stock from the bones and cool completely.
- Skim any solidified fat solids, and use the stock as you desire in soups or sauces.
Notes
note the prep time includes the time for roasting the bones and chopping the vegetables. If you want to make a white stock do not roast the bones and simply start them in cold water with the veg.
Nutrition
Calories: 20kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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