Chicken stock

Chicken stock

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

Chicken stock means different things to different people. In this book, unless specified, it means chicken bones (or chicken boilers), slowly boiled in water with carrots, celery, onions and salt. The purpose of cooking slowly is to allow the fat and any impurities to come to the top without boiling back into the stock. This is then skimmed off during cooking.

Some salt must be introduced from the start for the flavour to develop properly. You can always add more if needed. On the other hand, if you add only at the end, as is often taught at various cooking schools, it will not taste right.

The stock must be clear, flavoursome and golden. Only then can you use it for things like risotto and soups. Cooked with small Italian pasta, it makes a great minestra – a dish virtually unknown outside Italian homes, but one of the ultimate comfort foods.

Ingredients

Quantity Ingredient
5 chicken frames
1 carrot, chopped
1 celery stick, chopped
1 onion, peeled
5 whole black peppercorns
1 tbsp coarse salt

Method

  1. Place all ingredients in a large saucepan with 4 litres water and slowly bring to the boil, skimming off the fat and any scum that rises to the surface during cooking. Simmer for at least 2 hours, then remove from the heat, strain and use as directed. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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