Chicken stock

Chicken stock

By
From
Margaret Fulton Favourites
Photographer
Tanya Zouev and Armelle Habib

Ingredients

Quantity Ingredient
500g chicken bones, (thighs, with bones, necks, wings or backs or a chicken carcass)
1 teaspoon salt
1 small carrot, thickly sliced
1 small onion, thickly sliced
bouquet garni

Method

  1. Place bones in a large heavy-based saucepan and add remaining ingredients. Cover with cold water and bring to the boil, carefully skimming the surface. Cover pan and simmer gently for 1–2 hours. Strain through a fine sieve and cool. Refrigerate until needed. Before using, skim off any solidified fat from the surface.

Clarifying stock

  • This is needed when making consommé or aspic. Discard all fat and place the cold stock in a saucepan with 2 lightly beaten egg whites, and the 2 egg shells, crushed a little. Bring slowly to the boil, whisking occasionally with a balloon whisk. Let the liquid rise in the pan as it reaches boiling point, then lower the heat, and simmer very gently for 20 minutes.

    You will find that as the egg whites cook they attract and hold any remaining particles of fat and residue that might cloud the stock. Strain through a colander lined with muslin, and you have a clear liquid.
Tags:
Margaret
Fulton
Favourites
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