Sunday, January 3, 2010

Chicken Stock

A good stock is the basis of many a great, soup, stew or sauce. Without a good stock recipes don't have the great depth of flavour required to bring out the best in any dish. While it is possible to purchase ready made stocks from the supermarket, i find many of them far to salty and lack that true natural chicken flavour. So why not make a batch and freeze in portions and you will have months of chicken stock on hand to add to any dish.

What you'll need
6 chicken carcasses approx 1.5-2 kilos (4 lbs)
2 medium onions (peeled & quartered)
2 celery stalks (washed & roughly chopped)
2 peeled carrots (peeled & roughly chopped)
3 bay leaves
5-6 black peppercorns
Cold water
Makes approximately 3 litres of stock

What to do
Place all the ingredients in a large pot and cover with water.
Bring it all to the boil.
Once boiling immediately reduce to a simmer.
Simmer for 4 hours.
Every hour skim the foam off that accumulates on top and discard.
Strain the stock.
Discard the solids (if you used meaty carcasses, feel free to pull any of the meat off and use as desired).
Strain the stock through a fine strainer to remove any fine solid particles.
Refrigerate over night, (the following day remove and discard they layer of hard fat that has solidified on top overnight).
The stock can now be used as required, refrigerated for 2-3 days, or portioned and frozen to be used at your convenience for up to a few months.

If a very clear broth is desired, leave out the carrots and simmer for only 2-3 hours.
If a richer, darker stock is required brown the bones first in a 200 degree oven (400 Fahrenheit) and simmer for 6-8 hours (this may require adding more water during the simmering process to prevent the stock drying up)."

1 comment:

  1. My first opportunity to wish you Happy New Year! Thanks for these new recipes. We are having some of our coldest temps currently and soup sounds very good to me. Blessings to you and your family in the new year.