CHICKEN STOCK

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CHICKEN STOCK

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Ingredients

6 chicken carcasses approx 1.5-2 kilograms
2 medium onions peeled and quartered
2 stalks celery roughly chopped
2 Carrots peeled and roughly chopped
3 Bay Leaves
5-6 Black Peppercorns
cold water
Features:
  • Gluten Free
  • Medium

Ingredients

Directions

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A good Chicken Stock is the building block of many a good soup, sauce and stew. Quality home made stock is to the Chef as much a staple as good olive oil, butter, salt and pepper. Although there are many retail varieties of stocks now available, many of them I find too salty and contain a lot of unwanted additives. Plus I find something very enjoyable and therapeutic about making stocks for my kitchen. Not only can you claim to your quests that the entire dish is made from scratch but you will know exactly what is in the food you are eating.

  1. Place all the ingredients in a large pot and cover with water.
  2. Bring it all to the boil.
  3. Once boiling immediately reduce to a simmer.
  4. Simmer for 4 hours.
  5. Every hour skim the foam off that accumulates on top and discard.
  6. Strain the stock.
  7. Discard the solids (if you used meaty carcasses, feel free to pull any of the meat off and use as desired).
  8. Strain the stock through a fine strainer to remove any fine solid particles.
  9. Refrigerate over night, (the following day remove and discard they layer of hard fat that has solidified on top overnight).
  10. 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.

Chefs Note:

  1. If a very clear broth is desired, leave out the carrots and simmer for only 2-3 hours.
  2. 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).
  3. This recipe makes approximately 3 litres (3 quarts) of stock.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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