We make chicken stock by simmering chicken bones with vegetable and aromatic herbs and spices in water… the resulting liquid is called stock. Stock is used to flavor soups and sauces
We start with “Mirepoix” which is rough cut celery, onions and carrots.
You may use the whole vegetable, or the peelings and trim from another recipe.
Take your chef knife and rough cut the celery, onion, and carrots.
You don’t need to peel the vegetables
Add some fresh garlic for additional flavor.
You may also use leeks which are a type of onion
Make sure to wash the leeks carefully after you slice them
because they have a lot of places for dirt to hide.
Start the stock by heating butter or vegetable oil in a large stock pot,
add the vegetables and cook until they soften a little.
For the aromatic herbs and spices I’m using fresh thyme and oregano, Just add it to the pot…
Add water to cover the vegetables….
or you may use dried herbs instead, and make what is called a bouquet garni,
To make a bouquet garni, take a coffee filter and add some dried thyme, oregano and peppercorns.
Tie it with a string around the filter to make a pouch…
Submerge the pouch in the liquid.
Then tie the other end of the string to the handle of the pot. We can remove it later, kinda like a tea bag
If you don’t have string you can substitute a twist tie…
A great way to make chicken stock is to use the whole chicken
I’ve cut the chicken into pieces
Breast, thigh, legs, wings and backbone place them in the stick pot with the mirepoix
Don’t add the innards, the neck, and livers… because they will give the stock a liver taste
Cover with cold water and bring to a simmer
cook for about an hour until the chicken is done…
When the chicken is done, remove it from the pot and allow it to cool
Pull the meat from the bones… and use it for another recipe, like chicken salad
I know this seems like a lot of work, but you can’t duplicate the flavor with anything from a can.
Place the bones back in the stock and cook for another 30 minutes.
Don’t let your stock pot boil dry… add more liquid as it cooks off
Strain the stock into a clean sauce pan and discard the bones and vegetables
Place the stock back on the stove and bring it to a boil,
allow the stock to cook until the liquid reduces to half it’s volume.
Once the stock is reduced by half we call it RICH Chicken Stock
Refrigerate the stock overnight… and remove the fat layer on top
And your stock is ready to go…
Stock can be kept frozen and used in any recipe that calls for it.
* save the chicken fat and use it to make roux for your next sauce.
1 cup Celery
1 cup Onion
1 cup Carrot
1 cup Leeks
2 tablespoons Garlic
2 tablespoons Butter or oil
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Black Pepper Corns
Water to cover