Chicken stock

A flavourful, robust and tasty chicken stock is the staple of any professional kitchen. Having this at your disposal will seriously elevate your cooking and add a depth to your food reserved for restaurants.

2 raw chicken carcasses and four wings

2 onions

2 large carrots (peeled)

1 stick celery

1 bay leaf

20g dried porcini mushrooms

2 sprigs thyme

1.Run your carcass under the tap to get rid of any leftover organs or blood

2. Pull out your meat clever and start cutting your carcasses and wings into 1 inch pieces - more exposed surface area = more flavour

3. Chop your onion, celery and carrots into similar size pieces

4. Get a large stock pot and heat till very hot - the pot should literally be smoking!

5.Add enough veg oil to coat the bottom of the pan and add in your chicken

6. Once your chicken has coloured nicely remove it from the pan and add your vegetables

7.Allow to soften for a few minutes than readd your browned chicken wings and carcasses

8. Fill your pot with enough water to cover ingredients plus two inches

9. Bring the water to a simmer and add your bay leaf and porcini mushrooms, skimming off any impurities that rise to the top with a ladle. 

10. After 30 minutes add the thyme

11. After another 15 minutes take your stock off the heat

12. Pass through a metal colander ensuring you squeeze every last drop out  

13. Pass the above and then reduce to desired consistecy

Top tip: Be cautious about seasoning your stock too early. From beginning to end the stock will have reduced greatly and therefore its concentration of seasoning.

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