How to Make Chicken Stock
Making chicken stock is easy and quick. It can be stored in the
refrigerator for up to eight weeks, ice cube trays filled with stock
make convenient additions to small side dishes and can even be used to
flavor baby food.
Traditional chicken stock recipe – makes four cups:
Ingredients:
- Chicken bones – 1lb / 600g
- 1 large chopped onion
- 1 chopped carrot
- 1 celery stalk with leaves
- 2 bay leaves
- 6 peppercorns
- Water – at least 4 or 5 cups
Preparation:
- Preheat oven to 350oF / 180oC
- Bake bones and onions for 50 minutes
- Transfer from oven to large pot
- Make bouquet garni by tying bay leaves and peppercorn in
cheesecloth or muslin
- Add remaining ingredients
- Bring to a boil
- Reduce heat and simmer uncovered for 40 minutes
- Add more water if necessary
- Strain stock, discarding bones and vegetables
- Cool quickly
- Skim fat as it rises to the surface
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