CHICKEN STOCK


Don't miss the chance to make homemade chicken stock. Much, much better than the can. Makes about 3-1/2 cups [4/5 L].

2 tbsp Vegetable oil 25 mL
2 lbs Chicken bones, chopped 1 kg
1 Small onion, chopped 1
1 Small carrot, chopped 1
1 Celery stalk, chopped 1
1 Garlic clove, chopped 1
1-1/2 cups Dry white wine 375 mL
1 tsp Tomato paste 5 mL
1 Bouquet garni 1/4 tsp [1 mL] thyme,1 Bay leaf,4 parsley stems 1 Bouquet garni
5 cup Water 1-1/4 L


Heat oil in stockpot over medium heat. Add bones and cook until golden brown, stirring frequently, about 15 minutes. Add onion, carrot, celery and garlic and cook until golden brown, stirring frequently about 5 minutes. Pour off drippings. Add wine, tomato paste and bouquet garni to the pot and boil until reduced by half. Add water and bring to boil, skimming foam from surface. Reduce heat to very gentle simmer, partially covered, and cook at least 2 hours.

Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers or plastic ice cube trays and freeze. Store frozen cubes in a plastic bag. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

Bouguet garni is herbs wrapped in small piece of cheese cloth, tied with string.


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