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Aromatic Clear Chicken Stock From Scratch

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Ingredients

Adjust Servings:
500 grams chicken bones wings, neck, and carcasses
50 grams carrots
50 grams onions
100 grams leeks white part only
40 grams celery chopped celery stalk
500 ml water
seasoning
2 grams salt (optional)
2 grams pepper (optional)
2 clove

Aromatic Clear Chicken Stock From Scratch

great for sauces and soup base

Features:
  • chicken
  • Dairy
  • onions

Ingredients

  • seasoning

Directions

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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.

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Steps

1
Done

Prepare the chicken bones and vegetables

Wash 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)

2
Done

Cook the white chicken stock

Put 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)

3
Done

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.

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

Chicken chasseur
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Chicken chasseur recipe
brown chicken stock
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Quick & Easy Brown Chicken Stock
Chicken chasseur
previous
Chicken chasseur recipe
brown chicken stock
next
Quick & Easy Brown Chicken Stock

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