Chicken stock rich deep flavour simply superb2016-03-03
- Yield : Approx 2 litres
- Prep Time : 60m
- Cook Time : 5:00 h
- Ready In : 6:00 h
Chicken stock. One of the most important ingredients in any kitchen.
This versatile rich brown version is so deeply flavoured you will never buy it again.
For an enriched stock add a pork hock. It adds good body to your stock.
It is time consuming to make but it freezes perfectly. I generally freeze mine in used 650ml plastic takeaway containers.
There is a little cheat in here but I can assure you it makes all the difference.
Save a portion of the stock to make the next batch. A top chef once told me, always make stock with stock. He was right!
*** NOTE: Never add salt to a stock. Only add salt when you use it in a recipe. ***
- 2 Chicken carcasses from roasted chicken
- 1 Kilo chicken quarters skin on and roasted
- 3 Sticks celery
- 3 Large carrots coarsely chopped
- 3 Large onions coarsely chopped
- 6 Sprigs thyme (not lemon thyme)
- 3 Bayleaves
- 1 Teaspoon peppercorns
- 2 tablespoons vegetable oil
- 3 Knorr chicken stockpots (not stock cubes)
Preheat the oven to 400 Fahrenheit 200 Celsius.
In a roasting pan place the chicken quarters and roast for about an hour or until the skin looks brown and crisp. Remove from the oven and set aside. Pour off the fat and deglaze the pan with boiling water to remove the sticky residue.
In a large stockpot on a moderate to high heat, add the vegetables and sauté for 10 minutes, make sure they don't burn. Add the thyme, peppercorns and bay leaves.
Add all the chicken to the pot, pour over the reserved water from the roasting pan making sure you get every last bit of the sticky residue, there is a ton of flavour there.
Add water until it just coveres the chicken and drop in the stock pots, bring to a simmer and skim off any scum, reduce the heat to a very gentle bubble, enough so that they just break the surface. Don't worry about any fat that collects we will remove that later. Partially cover and maintain this gentle bubble for 5 hours, add a little more water if it starts to reduce too much. ** DO NOT STIR THE STOCK OR IT WILL BE VERY CLOUDY**
After 5 hours remove from the heat, allow it to cool a little and strain through a fine mesh sieve. Pour into containers, allow to cool then refrigerate until completely cold. The fat will by now have risen to the top and set, at this point it's very easy to use a desert spoon to remove it leaving all that lovely stock underneath. it can now be used or frozen, it will keep for months in the freezer.