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