Chicken stock (2)
This recipe requires preparation in advance!
This particular recipe can be made using the bones of any combination of fowl. I used a mixture of chicken, pheasant, duck, quail and also duck giblets.
| Chicken stock (2) | |
|---|---|
 |
| Mixed fowl stock | |
| Servings: | Servings: 6 - Makes 1.8 litres |
| Calories per serving: | 989 |
| Ready in: | 1 day, 3 hours 45 minutes |
| Prep. time: | 1 day, 3 hours 15 minutes |
| Cook time: | 3 hours 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewWe still make this now 4.6/5 Be nice to make an ice-filtered version of this too User:Chef |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg of mixed bones (I used about 1.3 kg of frozen bones)
- 400 g each (after cleaning and peeling) of leeks and carrots, cut into chunks
- Few sprigs of parsley
- Celery leaves and celery - quantity depends on how leafy your celery is
- 6 bulbs of garlic, separated into cloves but not peeled.
- 4 bay leaves
- 12 white peppercorns
- 6 blades of mace
- 4 sprigs of rosemary
- 3.5 litres bottled or filtered water - this reduces the need for skimming
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Straining the stock through cheesecloth
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Before adding the water
Method
- Place all of the ingredients in a large stockpot.
- Bring to boil and simmer for 3.5 hours.
- Strain through a colander.
- Strain again through a colander which has been lined with cheesecloth.
- Return stock to washed out pan and leave until cool.
- Place in fridge overnight and then remove the fat which will have hardened on the top.
- Bring to the boil again and allow to cool somewhat.
- Pour into 4 Lock&Lock or other containers and allow to go completely cool.
- Refrigerate for several hours.
- Remove any surplus fat that may and will have risen to the surface, then freeze.
- When you come to use the stock, filter it again, using the method given for ice filtered consommé.
See also
- Chicken stock (1)
- The trick to making crystal-clear stock: Ice filtered consommé
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