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Sunday, 23 September 2012

Chicken Stock at home from a leftover chicken bones

Original Recipe By:  Miriam Borys

Servings: makes almost 4L of chicken stock (16 cups)

2 chicken carcasses (small) chicken removed
3 cups      diced onion
1 ½ cups   diced celery
1 ½ cups   diced carrots
6 black peppercorns
3 bay leafs
Optional:  fresh thyme, rosemary or oregano
5-6 L COLD water (enough to cover the vegetables)

Wash and chop vegetables  
Add chicken, vegetables, bay leaf, & peppercorns to the cold water. Make sure the cold water covered all the ingredients.
Bring up to the boiling point. Immediately turn down and simmer for 1 ½ hours. Skim off any impurities off the top of the stock but do not disturb the stock.
Cool & strain to preserve the liquid stock. Discard the cooked vegetables and chicken bones.

Principles of Stock Making[i]
Start with cold water that covers all the ingredients
Simmer stock gently
Do not cover
Skim off any impurities that rise to the top but do not stir
Strain carefully
Cool quickly


[i] Labensky et al, ‘On Cooking A Textbook of Culinary Fundamentals’ Pearson Prentice Hall, 2006

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