White Chicken Stock

Name: White Chicken Stock
Cuisine: Australian
Ingredients: 1 stalk celery, preferably as white as possible, washed and sliced; 2 medium onions, diced; 1 leek, white part only, well-washed and sliced; 1 large carrot, scrubbed and diced; 2 tablespoons vegetable oil; 100 g small mushrooms, sliced; a bouquet garni; 750 g chicken necks; 1 kg chicken wings

Preparation info

Difficulty
Complex

Appears in

French

By Damien Pignolet

Published 2005

About

This basic stock is not salted in order that it may be reduced to a glace where the resulting concentration of natural salts will be sufficient. If the stock is to be used for soups, as a braising liquor or for a sauce, add a pinch of salt at the start of cooking.

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
1 stalk

Oceania
Europe
Australia
France
Stock
Gluten-free
Mediterranean

Method

Heat the oil in a 6-litre stockpot, add the vegetables and stir to coat them with the oil. Cover the pan and sweat over low to moderate heat to soften them. This takes about 10-15 minutes and the vegetables must not take on any colour so stir from time to time.
Meanwhile wash the chicken necks and wings in cold water then put into another pan. Cover well with c