Chicken stock
Chicken stock
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Chicken stock
Υλικά
- 2 kg chicken bones and carcasses
- 4 liters cold water
- 1 yellow onion
- 2-3 whole cloves
- 1 head garlic
- 3 celery stalks
- 1 piece leek (white part only)
- 2 bay leaves
- 4-5 sprigs fresh thyme
- 8-10 parsley stems (leaves removed)
- ½ tbsp black peppercorns
Εκτέλεση
Place the chicken bones and carcasses in a large, deep stockpot.
Peel the onion and stud it with the cloves. Roughly chop the celery and leek. Cut the head of garlic in half crosswise, leaving the skin on.
Add the onion, both halves of the garlic head, celery, leek, bay leaves, thyme, parsley stems, and black peppercorns to the stockpot.
Pour in the cold water, making sure all the ingredients are well covered, and place the stockpot over medium heat.
As soon as foam begins to form on the surface, carefully skim it off with a ladle. Then, using a pastry brush, clean any foam residue from the sides of the stockpot to keep the stock as clean and clear as possible.
Reduce the heat and gently simmer the stock for approximately 2 hours 30’.
Remove the stockpot from the heat and carefully strain the stock through a fine-mesh sieve without pressing the chicken bones or vegetables.
Let the stock cool completely.
Store the stock in clean, airtight containers or jars in the refrigerator for up to 3 days. Alternatively, divide it into smaller portions and freeze for up to 3 months.
• Roughly chop the vegetables to make it easier to skim the surface of the stock.
• Use only the parsley stems, not the leaves, to prevent the stock from developing a green color.
• Careful skimming during the early stages of cooking helps produce a cleaner, clearer stock.
• In the à la grecque kitchen, we add the vegetables from the beginning along with the chicken bones and carcasses, allowing everything to gently simmer together and create a rich, aromatic stock.
• If you want to remove the fat, refrigerate the stock until completely chilled. The fat will solidify on the surface and can easily be removed with a slotted spoon. However, you can leave a small amount in the stock, as it adds flavor and richness.
• Chicken stock is an ideal base for soups, sauces, stews, rice dishes, pasta, and many other recipes.
• For convenience, divide the stock into smaller portions before freezing, so you can thaw only the amount you need each time.
• Homemade chicken stock is an invaluable base for dozens of recipes. Its authentic flavor and aroma set it apart from commercially prepared stocks.
