Traditional Chicken Stock
Topic and Skill – Stock, Mirepoix (Episode #6)
‘Mirepoix’ – a traditional culinary flavor base for stocks and sauces made by lightly cooking diced onions, celery, and carrots. (See Episode #2)
‘Sachet d’Epices’ – a French term for a small bag of spices (like a tea bag) used to steep herbs and other spices to add flavor to stock, soup, and other foods.
- 8 lbs fresh, young chicken bones (back and ribs)
- 6 quarts cold water
- ½ lb medium dice onions (peeled)
- ¼ lb medium dice carrots (peeled)
- ¼ lb medium dice celery
- 1 tablespoon Canola oil or olive oil
Sachet d’Epices: (for the sachet you’ll need a small square of cheesecloth and cooking twine)
- 2 parsley stems
- 2 sprigs fresh thyme
- ½ teaspoon black peppercorns
- 1 bay leaf
To make the Sachet d’Epices, cut a small square from cheesecloth. Place spices and herbs in the middle and gather into a small bundle. Tie with cooking twine; leave ties long enough for the bag to be fully immersed in the stock/liquid and easily retrieved.
In a large stock pot, heat the Canola or olive oil on a low heat, add the vegetable Mirepoix and sweat slowly without browning.
Add chicken bones to stock pot. Add cold water to cover the bones by at least 2 inches. Add the Sachet d’Epices.
Slowly bring the stock to a light simmer (low bubble). Do not reach a rapid boil. Do not stir. Skim surface impurities and excess fat, as necessary.
Simmer 3 to 4 hours. When the stock is done (meat should easily pick off the bone).
Remove Sachet d’Epices. Strain the stock through a sieve or colander. Cool and refrigerate.
As stock cools, fats will float to the top to form a solid cap. If using stock within a few days leave ‘cap’ in place (to seal and keep stock longer); before using, peel off cap with a spoon and discard.
Strained stock can be frozen in a zip lock bag until needed.
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