Chicken StockCourse: StocksCuisine: French
All stocks are basically made and prepared in the same way, with one exception. Beef and veal stock is made where the bones are roasted in the oven, whereas the lighter stocks as in Chicken, Fish and vegetable the ingredients are blanched in water first. Chicken Stock is the basis for the majority of Veloute sauces, which include Allemande sauce, Aurore, Hungarian, Poulette, Sauce ravigote, Suprême sauce and Wine sauce: such as white wine sauce and champagne sauce.
2 kg raw chicken carcasses Bones legs or wings will do
4/5 cloves garlic Just bash them no need to skin
2 sticks celery roughly diced
2 medium leeks roughly diced
4 medium onions roughly diced
2 large carrots roughly diced
3 bay leaves
2 sprigs fresh rosemary
5 sprigs fresh parsley
5 sprigs fresh thyme
5 whole black peppercorns
6 litres cold water
- Sweat off the chopped vegetables in a little butter in a thick-bottomed large saucepan.
- Add the chicken pieces and just brown them off all over.
- Add the herbs and cold water and let it all come to the boil.
- Once it is boiling turn the heat down so you get a soft simmer.
- Let the stock simmer away doing its own thing for about 4 hours.
- Once cooked if you have any cheesecloth all well and good, if not pass the stock through a fine sive into a clean container/s, bear in mind these are going in the fridge when cooled.
- To cool the stock quickly place the container/s into a bowl/sink of very cold water.
- Place in the refrigerator where it will keep quite happily for 3/4 days of freeze it where it will last you about 3 months.