How To Make Chicken Stock

How to make Chicken Stock

A generation ago, every housewife knew how to make chicken stock. Today it has almost become a lost art.

Since making my first batch, I must say, I am hooked. Soups and sauces just taste so much better ...

“Les fonds sont pour la cuisine, ce que les foundations sont pout la maison.”

Stocks are to cooking, what a foundation is to a house.

Auguste Escoffier (1846 -1935 French chef, restaurateur and culinary writer regarded as the father of modern French Cuisine)

I must agree, start with a great foundation.

Making this stock is actually quite easy....

» You need chicken especially bones for the gelatine content because you want to end up with a flavoured jelly.
» Then you need the “holy trinity” or mirepoix of onion, carrot and celery in a 2:1:1 ratio. Basically 2 large onions, 3 medium carrots and 3-4 sticks celery.
» Next comes the “bouquet garni” which is the flavouring herbs normally consisting of bay leaves, parsley stems, marjoram, thyme and peppercorns.
» Enough cold water to just cover everything.
» Bring it all to the boil and then simmer it for 3 - 6 hours.
» Strain the liquid.

» Refrigerate it for about 6 hours so that the fat can settle on top.
» Remove the fat.
» Now you can use it for a mouth-watering soup, risotto or sauce.

For detailed instructions see these recipes:

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