Ingredients
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500 grams chicken boneswings, neck, and carcasses
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50 grams carrots
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50 grams onions
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100 grams leekswhite part only
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40 grams celerychopped celery stalk
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500 ml water
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seasoning
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2 grams salt(optional)
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2 grams pepper(optional)
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2 clove
Directions
Chicken stocks are the base of many soups and preparation in French cooking and they are easy and quick to realize. there are different types types of chicken stocks mainly the clear stock and the brown stock for which I have a recipe too. using homemade cooking stocks is a very common practice in French cooking and Auguste Escoffier ( one the Fathers of French cuisine) always said that the building of a great recipe always starts with a good stock. it may sound a bit overwhelming to have to make you own stock, but do try it at home and taste the difference.
Steps
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1
Done
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Prepare the chicken bones and vegetablesWash the carcasses and bones under running water. when done, blanch the bones. rinse under cold water and reserve them for further use. Peel and halve the onion and Stud one half with the cloves. Wash and peel you carrot, leek and celery stalk and cut them into medium size chunks. and prepare a bouquet garni (or use one ready made) |
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2
Done
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Cook the white chicken stockPut all the chicken bones in a medium size pan, add the cold water. and bring to the boil. add now all of the vegetables in the pan turn the heat back to a simmer and leave to cook for 45 minutes to an hour (don't forget to scum as you go to keep the stock as clean as possible) |
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3
Done
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Finish the white chicken stock then store or use.when cooked filter the white stock gently through a conical sieve without pressing the mix down with a spoon and reserve it in a clean container. the stock should be as clear as possible. depending on what you do next you can either season it with salt and pepper if you are using immediately ( for a sauce, soup or something else) otherwise let it cool down and store it in your fridge (for a maximum of 24 hours.) or freeze it for further use. a modern technique when freezing it is to poor the stock in ice cubes molds. |
