Chicken StockTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:85.8 kcal
Proteins:6.7 g
Fats:4.9 g
Carbohydrate:4.1 g
Fibers:0.7 g
Sugar:0.3 g
Cholesterol:23.7 mg
Sodium:30.1 mg
Calcium:24.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1500
g
chicken
200
g
carrots, cut into chunks
2
leeks, white part only, cut into chunks
1
celery stalk, coarsely chopped
1
onion studded with 2 cloves
2500
ml
cold water
**Michel Roux
Add 150 g (5 oz.) button mushrooms, thinly sliced
"i sometimes add half a knuckle of veal when preparing this stock, which makes it extra rich and unctuous"
**Jean-Michel Lorain
Add 1/2 head garlic
5
g
coarsely cracked pepper
Replace the celery stalk with 15 g (1/2 oz.) celeriac
**Jacques and Laurent Pourcel
Replace the celery stalk with 1/4 celeriac
white peppercorns
parsley stems
METHOD
- Put the chicken or carcasses in a saucepan and cover with 2.5 liters (10 cups) cold water. Bring to the boil over high heat, then immediately lower the heat and simmer for 5 minutes.
- Skim the surface and add all the other ingredients. Cook gently for 1 1/2 hours, without boiling, skimming whenever necessary.
- Strain the stock through a conical sieve into an appropriate container and cool it as quickly as possible.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
CHEF'S NOTES
Chicken stock is a white stock. To make a brown stock, simply brown the chicken carcasses and aromatic vegetables in a little oil before adding the water. The color of the stock will then be more amber.
If your recipe requires thickened chicken stock, thicken the stock with 80 g flour or 40 g cornstarch or potato starch.
To degrease the stock, simply refrigerate it for a few hours. The fat will congeal on the surface and can be spooned off.
