Chicken stock



This is one of the most useful of all stocks, frequently specified in recipes.

MAKES ABOUT 1.25 L [3 pt]
- 1.40-1.60 kg [3-3½ lb] boiling fowl
- 700 g [1½ lb] knuckle of veal, chopped and blanched
- 2 large carrots, cut into quarters
- 2 Spanish onions, cut into quarters
- 1 leek, thickly sliced
- 1 celery stick, sliced
- bouquet garni
- salt
- 6 white peppercorns


1. Put the chicken giblets (excluding liver) and veal in a large pan. Add vegetables, pour on 3.25 L [6 pt] water and bring slowly to the boil.
2. Remove scum with a slotted spoon.
3. Add bouquet garni, pepper and a little salt and bring back to the boil.
4. Reduce heat, half cover the pan and simmer very gently for 2½-3 hours until the meat falls away from the bone. Skim and top up with boiling water if the level of the liquid falls below the top of ingredients.
5. Strain, de-grease, reduce, strain again, and adjust seasoning to taste.

chicken-stock.jpg" align="left" alt="chicken stock" title="chicken stock">

Variations

- Second chicken stock: re-use the carcass with fresh vegetables (1 carrot, 1 leek, 1 onion, 50 g [2 oz] mushroom stalks or peelings), herbs and 1.40 L [2½ pt] water to make a second stock.

- Giblet stock: wash the liver, gizzard and heart. Wash and scald the feet if you have them, scrape away the scales and nip off claws with pliers. Put everything in a saucepan together with a piece of celery, half of onion and a bouquet garni. Stew gently for ¾-1 hour. Strain, de-grease and use for gravies or soups.
navigation:
Recipes home
  English cuisine
    Soup
      Stock based
        Types of Stock
        Ingredients
        Brown stock
        White stock
        Household stock
        Chicken stock
        Game stock
        Fish stock
        Vegetable stock
        Avgolemono
        Tasty chicken and mushroom soup
        Stracciatella
        Hot and Sour soup
      Hearty Soups
      Puree Soups
      Cream soups
    Sauces
    Meat
    Salads
    Vegetables
    Desserts
  *** Star recipes ***
  Healthy food
  About us
  Content
  

  Glossary

 
Web SuperCooking.NET

Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
About all question please contact: supercooking @ quidunited.co.uk