Breasts and Beyond: Chicken Part Five

A rich and sumptuous chicken stock recipe…

It’s been a little while coming, but the final part of The Grumpy Chef‘s chicken recipe series has finally landed, and we promise you’ll find it well worth the wait.

A good meat or vegetable stock can add tons of flavour to your cooking, so it’s well worth following a decent recipe to get it right. Because most of the flavour in meat comes from the rendering of fat via the cooking process, The Grumpy Chef recommends using for your chicken stock not only the unwashed bones (which can be roasted before boiling, or simply thrown straight into the pot as they are), but a few fatty wings for added chicken flavour.

It may seem ultra simple, but this stock is rich, sumptuous and packed full of flavour, and promises to leave you feeling glad that you kept those leftovers.

Ingredients
2 onions (quartered)
1 carrot (chopped)
1 stick celery (chopped)
1 leek (chopped)
1 garlic head (halved)
2 sprigs thyme
1 bay leaf
5 peppercorns
1 chicken carcass (unwashed and broken down) plus 3 or 4 chicken wings for added flavour and gelatin content

Equipment: You will need a large lidded saucepan.

Method
1. Preheat the oven to 220°C and roast the chicken bones on a well oiled tray for around 45 minutes, or until well browned (but not burnt, as this will give an acrid and bitter taste to your stock).

2. When done, place the roasted bones and the other ingredients in a saucepan with just enough water to cover and bring to the boil with the lid in place.

3. As soon as the water starts to boil, turn down to simmering point and remove any scum (white froth) that rises to the surface. Leave to simmer gently for 2.5 hours, checking at regular intervals to remove any further scum as necessary (the liquid should be golden brown and clear rather than murky when finished), and then leave to cool before either using or storing in the fridge/freezer for later use.

Note: As with all meat products, it is highly recommended that you purchase your chicken from a trusted organic butcher.


Featured image by I Believe I Can Fry via Foter.com / CC BY-NC

 

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2 Comments Add yours

  1. Love this! I make bone stock all the time. I drink it like a warm cup of tea

    1. Thanks Nicole! There’s nothing quite like a bit of warm stock to warm those cockles! x

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