Cookbook:Chicken Stock

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Cookbook | Recipes | Ingredients

Chicken Stock

Yield: About 1 1/4 gallons

Ingredients[edit]

  • 4 lb. (2 kg) chicken carcasses
  • 4 oz. (125 g) onions, medium dice
  • 2 oz. (60 g) carrots, medium dice
  • 2 oz. (60 g) celery with leaves, medium dice
  • 2 oz. (60 g) parsnips, medium dice (optional)
  • 2 oz. (60 g) leeks, medium dice (optional)

Bouquet garni:

  • 8 sprigs fresh or ¼ tsp. dried thyme
  • 8 sprigs parley with stems
  • 1 bay leaf
  • 10 black peppercorns
  • 2 whole garlic cloves, unpeeled, crushed
  • 6 sprigs dill, (optional)
  • ½ tsp. whole coriander, (optional)
  • ½ tsp. fennel seeds, (optional)
  • 2 gallons water

Preparation[edit]

  1. Place the chicken bones in the stockpot.
  2. Place over moderate heat.
  3. As the water comes to a boil lower the heat to a simmer.
  4. Scum will begin to rise. As it does so skim it off with a perforated spoon.
  5. At this point, there are two options:
    1. Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
    2. Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. (This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.)
  6. Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably sized portions.

Notes[edit]

  • If stock is refrigerated, it must be heated to boiling point for two minutes before every use and every 3 or 4 days or it will sour.