If you are going to make a chicken stock it is important to use the bones rather than the white meat. Anything goes! You can use leftover roast chicken, neck, or backs or wings. Just don’t use the liver it will discolour your stock and give it an awful taste.
Chicken bones contain a protein called collagen, when heated it breaks down into a gelatin. Having gelatin in your stock gives it an amazing texture and taste that just makes your soups, stews or sauces FANTASTIC!!!
Ingredients:
1 whole chicken bones or cut into to pieces
2 onions
3 carrots
3 celery stalks with leaves
2 bay leaves
1 small bunch of parsley
5ml whole peppercorns
1 small handful of Thyme
250ml white wine -+3L of water
2 onions
3 carrots
3 celery stalks with leaves
2 bay leaves
1 small bunch of parsley
5ml whole peppercorns
1 small handful of Thyme
250ml white wine -+3L of water
Method:
Place all vegetables, bay leaves, peppercorns, parsley and thyme in a heave based pot or stock pot.
Place the chicken bones on top.
Cover with +-3L of water.
Bring to a boil and then turn the heat down and allow it to simmer for 2hours.
Skim off any foamy scum that rises.
It should be a golden brown colour.
Pour the stock into a fine sieve/cheese cloth.
Cool and Refrigerate.
Once cold there will be a layer of fat you can remove this with a spoon.
Pour in storage containers and store in the fridge or freezer till needed.
Place the chicken bones on top.
Cover with +-3L of water.
Bring to a boil and then turn the heat down and allow it to simmer for 2hours.
Skim off any foamy scum that rises.
It should be a golden brown colour.
Pour the stock into a fine sieve/cheese cloth.
Cool and Refrigerate.
Once cold there will be a layer of fat you can remove this with a spoon.
Pour in storage containers and store in the fridge or freezer till needed.
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