Chicken Stock

Flavorful clear borth made with chicken bones and trimmings. Endleslesly useful, conveniently freeze for when you want to use it in a simple chicken noodle soup or when making classic French chicken fricassée.

📝 Ingredients

• 1.2 kilograms chicken (carcass, wings, and skin)
• 2 litres water
• 2 large onions (sliced)
• 1 whole head garlic (cut in half)
• 6 sprigs thyme
• 1 medium carrot
• 2 sticks celery
• 3 grams black peppercorns

👨‍🍳 Instructions

1. 1Combine — Place chicken bones, onions, garlic, thyme, and cold water in a large pot.
2. 2Skim — Bring to a boil, then immediately reduce heat to a gentle simmer. Skim off any grey foam and fat that rises to the surface.
3. 3Simmer — Cook on very low heat (lazy bubbles) for 1 hour. During this some fat will rise to the top. Either skim it now or later once chilled.
4. 4Steep — Turn off the heat and let the stock cool in the pot to room temperature (approx 2 hours).
5. 5Strain — Pass through a fine sieve and discard solids.
6. 6Store — Refrigerate. Remove the solidified fat cap once cold.