Chicken stock (1): Difference between revisions
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|title=Chicken stock (1) | |title=Chicken stock (1), Soup and stock recipe Cooking Wiki | ||
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|keywords=Chicken stock (1) recipe Soup and stock recipes from The cook's Wiki | |keywords=Chicken stock (1) recipe Soup and stock recipes from The cook's Wiki | ||
|description=I try to make chicken stock whenever we have a roast chicken or turkey | |description=I try to make chicken stock whenever we have a roast chicken or turkey | ||
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|DatePublished=20th January 2013 | |||
|Author=Chef | |||
|ImageComment = Frozen chicken stock | |||
|Servings = Makes about 5 pints of stock | |Servings = Makes about 5 pints of stock | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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Once the stock has cooled, pour into individual plastic or paper vending machine coffee cups and freeze them. Ideal for individual recipe servings. | Once the stock has cooled, pour into individual plastic or paper vending machine coffee cups and freeze them. Ideal for individual recipe servings. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 chicken or turkey carcass, [[Parson's nose|parson's nose removed]] | | 1 chicken or turkey carcass, [[Parson's nose|parson's nose removed]] | ||
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| Any leftover vegetables | | Any leftover vegetables | ||
| 5 litres cold water | | 5 litres cold water | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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Although in a modern freezer, meat stock will keep almost indefinitely, it will be past its best as far as flavour is concerned after 9 months. | Although in a modern freezer, meat stock will keep almost indefinitely, it will be past its best as far as flavour is concerned after 9 months. | ||
==See also== | |||
* | * [[Chicken stock (2)]] | ||
* The trick to making crystal-clear stock: [[Ice filtered consommé]] | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Poultry recipes]] | [[Category:Poultry recipes]] | ||
[[Category:Soup and stock recipes]] | [[Category:Soup and stock recipes]] | ||
[Category:Boiled or simmered]] | [Category:Boiled or simmered]] | ||
Revision as of 04:28, 16 December 2014
| Chicken stock (1) | |
|---|---|
 |
| Frozen chicken stock | |
| Servings: | Makes about 5 pints of stock |
| Ready in: | 3 hours 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 3 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
I try to make chicken stock whenever we have a roast chicken or turkey. Although most recipes call for the bare carcass, I usually throw all of the leftover vegetables, potatoes etc. in as well. The most important thing is to skim the fat as it can make a very greasy stock otherwise.
Once the stock has cooled, pour into individual plastic or paper vending machine coffee cups and freeze them. Ideal for individual recipe servings.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 chicken or turkey carcass, parson's nose removed
- ½ head of garlic or a handful of garlic cloves, smashed with a rolling pin but not peeled
- 2 sticks celery
- Huge handful parsley
- 3 large carrots, chopped roughly, include the leaves if possible
- 2 leeks, chopped roughly
- 3 bay leaves
- A handful of thyme
- A handful of rosemary
- 6 whole black peppercorns
- 2 large onions, quartered
- Any leftover vegetables
- 5 litres cold water
Method
- Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
- Bring to the boil then reduce to a simmer
- Simmer for 3 to 4 hours.
- Allow to cool for an hour
- Spoon any fat from the surface and discard
- Refrigerate or freeze for later use
Make a meal of it!
Why not try the recipe for Poule au pot. You'll get a hearty meal and also about a litre of good quality chicken stock at the same time.
Chef's tip
If you really can't be bothered to make chicken stock then Knorr chicken stock cubes seem to be a reasonable alternative.
Although in a modern freezer, meat stock will keep almost indefinitely, it will be past its best as far as flavour is concerned after 9 months.
See also
- Chicken stock (2)
- The trick to making crystal-clear stock: Ice filtered consommé
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[Category:Boiled or simmered]]