Good stock is essential to all soups and sauces. It’s very easy to prepare and it can be used to enhance your everyday meal into something more. You can use stock in place of water to make your dish extra special, such as rice. All meat stocks are made with bones, flavouring vegetables (Mirepoix) and seasoning (Bouquet Garni / Sachet).
There are 2 types of stock: White and Brown stocks.
A White stock means the stock remain relatively colourless.
A Brown stock means the bones and the mirepoix are roasted before simmering to achieve a more depth and rich flavour.
Mirepoix is a French term meaning a mixture of onion, carrots and celery. (Usually 50% Onion, 25% Carrots, 25% Celery)
Bouquet Garni is fresh herbs tied together with a string to bring seasoning and aromatics into stocks or sauces.
Bouquet Sachet is tying seasoning together in a cheesecloth. It usually consist of smaller or dried herbs like peppercorns, thyme, or bay leaves.
Tip: Do not add salt to the stock if you plan to use the stock to make a sauce or a gravy, otherwise, your sauce or gravy will be very salty.
Ingredients
- 2 pounds of Chicken Bones
- 1-2 Carrot cut into 1 inch segment
- 2-3 Celery Stalk cut into 1 inch segment
- 2 large Onion large (diced)
- 2 Bay Leaves
- Bouquet Garni (optional)
- Cold Water
Directions
- Put everything in a pot and fill it with enough water to cover the bones.
- Bring the water to a boil and turn down the heat to a simmer.
- Let it simmer for at least 2 hours – 4 hours.
- Skim any excess scum and oil for a clear stock.
- Strain and it’s ready for use.
** If you want a Brown Chicken Stock, Preheat the oven to 450°F – 475°F and roast the bones and vegetables for 10 – 15 minutes before adding them into a pot of water.
It will keep well for a few days in the fridge or up to a few months in the freezer.
Tip: Place a plastic wrap over the top of the container before you put the lid over it to prevent freezer odor from getting in.
Loading...
I would like to thank you for the efforts you have put in penning this website.
I’m hoping to see the same high-grade blog posts from
you later on as well. In fact, your creative writing abilities
has encouraged me to get my own, personal blog now 😉