Chicken Stock


The all time classic chicken stock that is used in every dish

The all time classic chicken stock that is used in every dish. Its taste is the exact opposite of the the commercial stock cubes. It will take approximately 3 to 3 and a half hours to make a litre of the finest chicken stock.

Chicken_stock
Preperation 15 mins
Cooking 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Basic Recipes, Stock and Broths
Nationality French
Yields 1 litre
Calories 16 kcal

Ingredients
  

  • 1 kg chicken bones, wings and trimmings
  • 80 gr carrots
  • 40 gr onions
  • 40 gr leeks
  • 20 gr celery
  • 1 leaf laurel
  • 10 – 15 stems parsley
  • 1 – 2 buds clove
  • 1.5 lt water

Instructions
 

  • Place the chicken bone and trimmings in a large stockpot and add the water (which should be at room temperature). Boil on high and as soon as it starts boiling, lower the temperature and gently simmer.
  • Skim all impurities and simmer for at least one hour.
  • Add the vegetables and the aromatics and keep simmering. If needed, skim any impurities and remove any fat that comes on the stock surface. Continue simmering for 2 to 2½ hours.
  • Carefully remove all bones and vegetables ans pass the stock through a sieve. Your homemade chicken stock is now ready to use or store (after it cools down) in the fridge for up to 2 days.

Video