Chicken Stock story
Chicken stock is a flavorful liquid made by simmering chicken bones, often with some meat still attached, along with aromatic vegetables like carrots, celery, and onions. Seasonings such as black pepper, bay leaves, and fresh herbs like thyme or parsley are also commonly added.
Ingredients
877g chicken jooints, roasted into oven
150 g carrot, chopped into large pieces
90 g onion, cut into halve
80 g red onion, cut into halve
3 pc garlic cloves, whole
150 g celery root, roughly chopped
19g ginger, cut into halve
50 g leek, cut into-large pieces
8 pc juniper berries
5 pc bayleaf
8 pc green pepper
2 spring of thyme
2 tbsp vegetable oil
120 g white wine
4 L water, cold
Method
Place the chicken wings or carcasses in a large pot. Add the onion, carrot, leek, celery, and garlic.
Tie the parsley, thyme, and bay leaf together with kitchen string to make a bouquet garni. Add it to the pot along with the peppercorns.
Pour in the cold water, ensuring all ingredients are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
Let the stock simmer gently for about 3 hours. This slow cooking process helps extract maximum flavor and nutrients from the ingredients.
After 3 hours, remove the pot from the heat. Carefully strain the stock through a fine-mesh sieve into another pot or large bowl. Discard the solids.
Cool and Store
Let the stock cool to room temperature. Transfer it to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.
This homemade chicken stock adds depth and richness to soups, stews, and sauces.