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)
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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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