Chicken stock

Chicken stock – a versatile stock for many recipes

This chicken recipe is for a chicken stock.  This chicken stock can be used in other recipes such as soups and pies.

 

Ingredients – as required | Preparation time 2.5hrs

  • Approx. 500g chicken bones (carcass)
  • Approx. 100g onion
  • Approx 100g white of leek
  • Approx. 100g celery
  • Approx 100g carrots
  • Approx. 50g mushroom stalks and peelings
  • Salt and pepper, to taste
  • Cold water

For the bouquet garni:

  • 8 parsley stalks
  • 1 bay leaf
  • 12 peppercorns
  • 1 star anise

Mise en place

  1. Make the bouquet garni.
  2. Peel the onion and cut roughly the onion into 2cm dice.
  3. Wash, peel and cut the leek into 2cm dice.
  4. Wash, peel and cut the carrot into 2cm dice.
  5. Wash, peel and cut the celery into 2cm dice.
  6. Take the stalks from the mushrooms and peelings.  Save the mushrooms for another dish.

Method

  1. Place the chicken bones into a large saucepan.  Cover with cold water and bring to the boil and allow to boil for a few minutes.  Carefully drain into a colander and wash the bones under cold water.
  2. Clean the saucepan and replace the bones in.  Once again, cover with cold water, add the bouquet garni, onions, carrots, leek and celery and mushroom trimmings.  Bring to the boil, turn down the heat and simmer the stock for 2 hours, skimming off any scum if necessary.  Season to taste.
  3. After around 2 hours, pass the stock through a fine sieve that has been lined with muslin.  Correct the seasoning.
  4. For a more intense flavour, return the chicken stock to a clean saucepan and over a low heat allow the chicken stock to gently boil until reduced by about a third.

Use your chicken stock as required or allow to cool, put in a pot and store in your freezer.  Don’t forget to label and date the container.

Don’t freeze the chicken stock unless the chicken carcass was fresh, not a frozen one, for we don’t want to refreeze any foods that have already been frozen before.

Stocks and sauces – Hints and tips

We have put together some essential hints and tips for preparing stocks and sauces, which includes information on seasoning and storage.

Other stocks and sauces to make

Here are some more stocks and sauces you may want to try:

Apple sauce

Apple sauce

Brandy butter

Brandy butter

Brandy sauce

Brandy sauce

Brown stock

Brown stock

Bread sauce

Bread sauce

Chocolate sauce

Chocolate sauce

Chicken stock

Chicken stock

Fish stock

Fish stock

Onion gravy

Onion gravy

Marie rose sauce

Marie rose sauce

Mango salsa

Mango salsa

Mornay sauce

Mornay sauce

Mushroom sauce

Mushroom sauce

Rum syrup

Rum syrup

Saffron cream sauce

Saffron cream sauce

Stock syrup

Stock syrup

Turkey gravy

Turkey gravy

Vegetable stock

Vegetable stock

White sauce

White sauce

Recipes using chicken stock

Here are some recipes using chicken stock:

Cream of chicken and sweetcorn soup

Cream of chicken and sweetcorn soup

Swede and potato soup

Swede and potato soup

Mild korma and parsnip soup

Mild korma and parsnip soup

Red lentil and smoked pancetta soup

Red lentil and smoked pancetta soup

Broccoli and Stilton soup

Broccoli and Stilton soup

Vegetable broth soup

Vegetable broth soup

Herb risotto with sun-blushed tomatoes

Herb risotto with sun-blushed tomatoes

Steamed stuffed breast of chicken

Steamed stuffed breast of chicken

Fondant potatoes

Fondant potatoes

Chicken and bacon pie

Chicken and bacon pie