Chicken Stock
Method
Wash, peel and cut onion, carrots, celery and leek into mirepoix ⓘ, set aside for later use.
Tie sage and thyme with butchers twine to create bouquet garni ⓘ
Remove garlic skin and set aside
Add chicken carcass into pot, add water and bring to boil
Skim surface to remove impurities ⓘ
Add mirepoix, bouquet garni, garlic to pot
Turn to low heat and simmer for 2-4 hours. Skim surface occasionally if needed ⓘ
Strain stock through fine sieve and leave cool a little
Transfer to zip bags, containers or ice cube tray and freeze ⓘ
Ingredients
500 g
75 g
75 g
50 g
50 g
1 leaf
3 stalks
2
Ingredients
500 g
75 g
75 g
50 g
50 g
1 leaf
3 stalks
2
Method
Wash, peel and cut onion, carrots, celery and leek into mirepoix ⓘ, set aside for later use.
Tie sage and thyme with butchers twine to create bouquet garni ⓘ
Remove garlic skin and set aside
Add chicken carcass into pot, add water and bring to boil
Skim surface to remove impurities ⓘ
Add mirepoix, bouquet garni, garlic to pot
Turn to low heat and simmer for 2-4 hours. Skim surface occasionally if needed ⓘ
Strain stock through fine sieve and leave cool a little
Store stock in separate zip bags, container or ice cube tray and freeze ⓘ
You can use this stock recipe with different protein by replacing mirepoix vegetables and herbs. For example, for fish stock you could replace carrots with fennel. Adjust the time as needed. Red meat stock, e.g. beef or veal, will need longer time.
The frozen stock can be kept in the freezer for up to 6 months. You could double the recipe and make more at a time and retrieve from your fridge when needed! Stock can be used in many recipes, see my roasted baby chicken recipe.
For chicken, you can use raw chicken carcass, raw chicken wings or leftover carcass of roasted chicken, which is the one used in this recipe. Roasted chicken carcass will form brown stock.
“Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises.” – The Martha Stewart Show, March 2009
“A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups.” – BBC Food. This is OPTIONAL, you can just put the herbs straight into the pot.
It is more important to skim off impurities if you are using raw chicken.
In the video as the chicken was quite small, I’ve simmered for 2 hours. Larger chicken takes longer.
Choose the container as you wish. Ice cube tray is a popular way as it is more versatile for different sizes of recipes.
This recipe and tips was given to me by participating in the Cuisine Techniques Essential short course at Le Cordon Bleu London.
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