Chicken Stock
Ingredients
2-3kg chicken frames, back and bones
1 medium onion, roughly chopped
1 medium carrot, roughly chopped
2 sticks celery, roughly chopped
4 litres water (or enough to cover the chicken)
8 peppercorns
sprigs thyme
sprigs parsley
1 bay leaf
Description
A strong, well-made stock is essential for any soup, as this is the base for building plenty of flavour. Several commercial stocks are available, but it’s hard to beat home-made stock that has bubbled away for hours with lots of flavoursome vegetables and herbs.
White chicken stock is better for pale soups, while golden-brown stock is preferable for clear broths and more hearty soups. The difference between the two is that white chicken stock is made by simmering chicken parts and bones with fresh vegetables in water. The golden chicken stock, crystal clear and sparkly, is made with an extra step in the process – the chicken bones and vegetables are browned before putting them in the stockpot with water to simmer.
Method
If making golden stock, heat the oven to 220°C, put the bones and vegetables into large roasting pan and roast for about 45minutes until they are well browned.
For both white and golden stock, place all ingredients into a large stockpot. Bring to a bare simmer, cover, and allow to simmer for about three hours. Every 30 minutes, skim off any fat or dark broth.
After three hours, strain the stock into a clean pan. Cool, then refrigerate until the fat settles in solid from on top. This can be carefully removed so the chicken stock will be fat free.
Makes about 3 to 4 litres.
MORE ON MAKING STOCK Stock or soup that boils too rapidly and evaporates can be topped up with water, not more stock. The reason for this is that the lost liquid is water, and the goodness and flavourings remain and intensify.
Don’t salt stock as it is often used with salty ingredients. It’s easy to add salt, but very hard to reduce it once added to a dish.
For fish stock, substitute fish bones for chicken in the above recipe, but simmer for 30minutes only. Longer cooking draws out bitterness in the bones.
For veal, beef or lamb stocks, always roast the meat bones before using them.
All stock can be scaled up to make large quantities
Freeze stock in airtight containers, or in ice-cube trays for very small quantities.
Categories
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