Basic Chicken Stock
Rich chicken base stock simmered for an extended time with chicken bones and vegetables, suitable for use in sauces, soups, risottos, and other dishes.
Ingredients
Chicken bones and frames (cracked)
1 kg
Onion (studded with 1 clove)
1
Leek (medium size)
1
Mushrooms
100 g
Carrot
1
Celery
1
Garlic
1 cloves
Herb bundle (parsley, thyme, and bay leaves wrapped in leek leaves)
1 bunch
Coarse salt
1 tsp
Instructions
1
Clean ingredients
Wash the chicken bones and vegetables thoroughly.
2
Blanch
Place the chicken bones in a large pot, add cold water, bring to a boil and simmer for 2-3 minutes. Remove the bones and rinse under cold running water.
3
Add fresh water
Return the chicken bones to the pot, add 2L of cold water and coarse salt. Bring to a boil, then skim off any foam that rises to the surface.
4
Add vegetables
Peel the vegetables, cut them into chunks or leave them whole as preferred, then add them to the pot.
5
Simmer slowly
Simmer over low heat for approximately 3 hours.
6
Strain and cool
Strain the stock through a fine sieve lined with a clean cloth, then place in the refrigerator to cool.
