Chicken stock

Chicken stock is a classic base for soups, sauces and stews. By gently simmering chicken with vegetables and herbs, you create a clear stock with a rich, natural flavour.

Serves: 4–6 (as a soup base)
Preparation: 20 minutes
Cooking: 2.5–3 hours
Total time: 3 hours–3 hours 20 minutes

Ingredients

For 4 people

• 1 whole boiling fowl (1.2–1.5 kg), or approx. 1 kg chicken legs and carcasses
• 2 onions, halved
• 3 carrots, cut into 4–5 cm pieces
• 3 celery sticks, cut into 4–5 cm pieces
• 1 leek, well washed, cut into thick rings
• 1 head of garlic, halved
• 2 bay leaves
• 6 sprigs flat-leaf parsley
• 2 sprigs thyme
• 10 black peppercorns
• cold water (enough to cover the chicken generously; usually 3–3.5 litres)
• salt (sparingly, to taste)

Preparation

• Peel the onions and cut them in half.
• Roughly chop the carrot and celery (4–5 cm).
• Wash the leek thoroughly and cut into thick rings.
• Cut the head of garlic in half horizontally.
• Tie the parsley and thyme together into a herb bundle (optional).

Method

1. Put the chicken in the pan and add water
   Put the chicken (or bones and pieces) in a large stockpot and pour in cold water until the chicken is well covered (2–3 cm).
2. Bring slowly to just below the boil
   Bring slowly to just below the boil over a medium heat.
3. Skim off the foam carefully
   Carefully skim off the foam that rises to the surface. Do this especially during the first 20–30 minutes, or until very little foam appears.
4. Add the vegetables and herbs
   Only now add the onions, carrot, celery, leek, garlic, bay, parsley, thyme and peppercorns.
5. Let the stock gently simmer
   Turn the heat to low: the stock must not boil, only gently bubble. Let it simmer for 2.5–3 hours. Do not stir.
6. Remove the chicken and strain the stock
   Remove the chicken from the pan. Strain the stock through a fine sieve (optionally lined with muslin).
7. Season sparingly
   Season sparingly with salt.

Tips
Using the meat: pull the cooked chicken meat from the bones and use in chicken soup, ragout or salad.

More depth (optional): brown the onions first in a dry pan (cut side down) until dark brown.

Degreasing: cool completely and remove the set layer of fat.

Storing: 3–4 days in the fridge or freeze in portions.