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Chicken Stock Recipe
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 1 3/4 hours
Difficulty: Easy
Chef's Note
Chicken stock is a white stock. To make a brown stock, simply brown the chicken carcasses and aromatic vegetables in a little oil before adding the water. The color of the stock will then be more amber.
If your recipe requires thickened chicken stock, thicken the stock with 80 g flour or 40 g cornstarch or potato starch.
To degrease the stock, simply refrigerate it for a few hours. The fat will congeal on the surface and can be spooned off.
Ingredients
Makes about 1.5 litres
- 1 chicken, 1.5 kg (3 lb.) or 1.5 kg chicken carcasses and wings blanched and refreshed
- 200 g (7 oz.) carrots, cut into chunks
- 2 leeks, white part only, cut into chunks
- I celery stalk, coarsely chopped
- 1 onion studded with 2 cloves
- 1 bouquet garni
- 2.5 liters (10 cups) cold water
Michel Roux
- Add 150 g (5 oz.) button mushrooms, thinly sliced
- "I sometimes add half a knuckle of veal when preparing this stock, which makes it extra rich and unctuous."
Jean-Michel Lorain
- Add 1/2 head garlic
- + 5 g coarsely cracked pepper
- Replace the celery stalk with 15 g (1/2 oz.) celeriac
Jacques and Laurent Pourcel
- Replace the celery stalk with 1/4 celeriac
- white peppercorns
- parsley stems
Method
- Put the chicken or carcasses in a saucepan and cover with 2.5 liters (10 cups) cold water. Bring to the boil over high heat, then immediately lower the heat and simmer for 5 minutes.
- Skim the surface and add all the other ingredients. Cook gently for 1 1/2 hours, without boiling, skimming whenever necessary.
- Strain the stock through a conical sieve into an appropriate container and cool it as quickly as possible.
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