|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I am often asked why when there are so many stock cubes and bottled substitutes on the market why do I make chicken stock. To me, it is like having the choice of a wonderful painting hanging on the wall, something that has been worked on and contains depth and personality or hanging a reproduction print. They are both objects to look at but there is no denying the real thing. This stock is more flavorsome than a simple chicken stock so it will add more depth to your soup or stew.
5 tablespoons vegetable oil
2 to 3 chicken carcasses, broken into pieces
1/2 glass red wine, or a shot of brandy or Cognac
1 carrot, peeled and roughly chopped
1 stalk celery, chopped
1/2 leek, cleaned and sliced roughly
1 onion, skin on, halved
2 cloves garlic, peeled
12 black peppercorns
1 bouquet garni (see note below)
Steps to Make It
This recipe also makes a good substitute when a recipe calls for veal stock.
Gather the ingredients.
In a large stockpot or pan heat oil, add bones and brown, stirring constantly. Remove bones and keep to one side.
Pour off excess oil, place pan back onto a high heat, and when smoking slightly, add wine or cognac. Scrape up all the juices and bits from the bottom of the pan.
Reduce heat slightly, add chopped carrot and celery, and stir. Add bones to vegetables and cover with cold water.
Blacken cut sides of onion by holding over high heat, which will add color and flavor to stock. When cut side is completely blackened, add to stockpot with garlic, bouquet garni and peppercorns.
Bring to boil, reduce heat, and simmer for 2 to 3 hours, skimming frequently to remove scum and grease. Do not boil as this will make stock greasy and cloudy in appearance.
After a maximum 3 hours, remove from heat and cool down rapidly. If possible, leave overnight in a cold place and on next day, remove any fat from surface. Strain, bring back to boil, and reduce to strengthen flavor. If freezing, reduce by two-thirds. Cool remaining stock down, pack into small containers, and freeze.
- Freeze chicken carcasses as and when they are available (after a Sunday lunch or making a chicken soup) and make stock when you have enough carcasses to make a large pot of stock.
- A bouquet garni is a selection of herbs to help flavor the liquid of the stock. Use a couple of bay leaves, a few parsley stalks and a tiny sprig if thyme. Tie these together with string or wrap in a small square of muslin.