in Recipes

Chicken stock

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Ingredients for 6 servings:

  • 1 chicken (soup chicken)
  • 3 ½ liters of water
  • 1 carrot(s)
  • 1 stalk(s) celery
  • ½ stalk(s) leek
  • ½ clove(s) garlic
  • 1 sprig(s) of thyme
  • 1 bay leaf
  • 1 carnation(s)
  • ½ onion(s) (vegetable onion), browned

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the chicken with cold water and place it in a saucepan. Cover with water and bring to a boil. Simmer gently over low heat for 40 minutes. Skim off any foam with a spoon, discarding any fat. Tie the vegetables and spices together with string to make a bouquet garni. Add to the soup with the onion. Simmer over low heat for 1 hour, adding a little more water if necessary. Remove the chicken. Line a sieve with cheesecloth and strain the stock. Bring back to a boil and remove any excess fat if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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