Chicken stock

Chicken stock

By
From
New Classics
Makes
3 litres
Photographer
Mark Roper

This basic stock is used in many recipes throughout the book. Even if you only need a little for a particular recipe, make a decent amount and freeze the remainder in 500 ml batches so you can whip up something else at the drop of a hat.

Ingredients

Quantity Ingredient
5 chicken carcasses, roughly chopped with a cleaver
1 leek, split lengthways and rinsed, white part only
celery
1 large brown onion, peeled and quartered
2 sprigs thyme
1 bay leaf
1 bunch parsley, stalks removed
1 tablespoon white peppercorns

Method

  1. Rinse the chicken carcasses in cold water and remove any really fatty bits from the birds.
  2. Place the chicken pieces in a large deep saucepan or stockpot and cover them with cold water. Bring to the boil over medium heat. Using a ladle, skim off any matter that rises to the surface.
  3. Add the leek, celery, onion, thyme, bay leaf, parsley and peppercorns to the saucepan.
  4. Reduce the heat to low and allow the stock to simmer, skimming off the fat regularly, for 4 hours.
  5. Remove the saucepan from the heat and allow to cool slightly for about 20 minutes, then gently pour or ladle the stock through a fine sieve into another pan or bowl. Either use immediately for your chosen recipe, or allow to cool completely before refrigerating or freezing. The stock will keep in the refrigerator for 3–4 days and freezes for 6 weeks, or even longer in a consistent deep freeze.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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