Chicken Stock
Chicken stocks must be done with raw bones, not with already cooked bones. Do not recycle your turkey - it is not safe!
Ingredients
Yield: about 12 cups (3 liters)
- 1 tablespoon butter
- 1.5 tablespoons vegetable oil
- 4 pounds chicken bones
- 14 cups cold water
- 1 teaspoon rock salt
- 1 medium carrot
- 1 medium leek, white part only
- 1 stalk celery
- 1 medium onion
- 1 sprig thyme
- 4 small bay leaves
- 2 sprigs parsley, with leaves
- 12 whole black peppercorns
- 1 foot butcher's string
- 1 piece cheesecloth, 8 inches x 8 inches
Instructions
Prepare the bones:
- Make sure that the chicken bones are fresh, pink, and shiny. Remove the excess fat from the bones. Rinse them under cold running water for 10 minutes. Strain the bones.
Prepare thec aromatics:
- Peel the carrot, and wash and cut the vegetables into 1 inch thick cubes. Prepare the Bouquet Garni; place the bay leaves, thyme, parsley and black peppercorns, on a piece of cheesecloth. Fold it into a small bundle and tie it with a double knot.
Cook the Chicken Stock:
- In a stockpot, heat the butter and vegetable oil at low temperatures. Add the small Mirepoix of vegetables. Sweat for 10 minutes on low heat. Add the chicken bones, Bouquet Garni, and salt. Cover with cold water.
- Make sure that all the ingredients are covered with the liquid. Stir and bring to a boil on high heat. When the stock boils, reduce the heat and simmer. After 5 minutes, skim the surface of the stock to remove any foam/scum. Continue to cook for about 2 hours, frequently skimming excess foam and grease from the surface.
Strain the Chicken Stock:
- After cooking, strain the chicken stock through a fine strainer. Cool and refrigerate overnight. When the stock is cold, you can remove the excess fat more efficiently.
Video
Notes
Optional: Add mushroom trimmings to enhance the flavors!
