Another basic stock you absolutely need to have in your kitchen. We also use it for a lot of preparation. For soups, risotto, veal stock, pasta…
As with the Veal Stock, you can absolutely freeze this stock in the freezer for another time. We don’t do it as we use a lot of this stock in our kitchen.
- 3 Kg Chicken Bones, with a little meat on
- 300 g Onions
- 200 g Leek
- 250 g Carrots
- 100 g Celery
- 3 Bay Leaves
- 2 big sprigs of Thyme
- 30 g Sea Salt
- 8 g White Peppercorn
- 9 L Water
- Cut the chicken bones into big chunks. Place in a big pot and cover with water. Bring to the boil and cook for about 15 minutes. Remove impurities.Meanwhile, cut the onion into 4 quarters. Peel and wash the other vegetables. Cut them into big chunks. When the water is clear, add the vegetables , herbs and seasoning into the pot.Bring to the boil then simmer for 2 hours. Remove impurities if needed.
Remove the bones, vegetables and herbs. Strain and refrigerate. The fat will get solid and easy to remove.
- Of course, the better the chicken, the better the stock. You don't want to use cheap caged chicken but rather a free range one that lived outside. You can keep this stock up to 1 week in the fridge, or 3 months in the freezer.