Chicken Stock

Preparation info

  • Makes

    2 Litres

    • Difficulty

      Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

Ingredients

  • 2.5 kg/5 lb10 oz chicken carcasses and wings
  • 2 onions, peeled
  • 3 carrots, peeled
  • 5 cloves garlic
  • 1 leek, trimmed
  • 3 sticks celery
  • 2 bay leaves
  • 3 sprigs thyme
  • 15 whole white peppercorns
  • 5 litres/ pints/ quarts cold water

    Method

    Remove any excess fat from the chicken carcasses and wash thoroughly under cold running water. Place in a stockpot with the remaining ingredients and bring to a simmer. Skim immediately, then turn the heat off and allow the bones and vegetables to sink to the bottom of the pot.

    Turn the stock back on, skim again and bring it to just under simmering point — there should be as little movement in the pot as possible.

    Cook the stock over a very low heat for 12 hours, skimming frequently.

    Pass the stock through a fine sieve into a clean pan, discarding the solids. Bring to the boil and reduce until the volume is about 2 litres/3 ½ pints/2 quarts.

    Uses

    In soups, sauces and for braising white meats. It can also be used to cook and finish risotto, but if the stock is very strong it may overpower the risotto’s principal ingredient.

    Flavour

    The strength of flavour is determined by how much the basic stock is reduced. Be aware that reducing it too much can make the stock very salty. The end result should be a clear amber liquid with a rich clean taste.

    Storage

    Up to 1 week in the fridge, or up to 1 month in the freezer.