Chicken Stock
SOPA
The temptations when it comes to easy stock are abundant. From trendy brands selling stock or consomé, to the classic boullion cubes, easy and ready made chicken stocks are plenty. Although good when in a pinch, no chicken stock compares to homemade chicken stock. Once you have your personal stock recipe down, no soup or sauce will be the same without it. It is a powerful flavor to have in your armory to whip up an elevated dish quickly if you have some frozen. At the Basis kitchen, we check every Thursday our stock of stock and, if depleted, Friday becomes stock day.
Ingredients
2 lbs
chicken wings
1 lb
chicken feet
3
carrots
2
stalks celery
2
leeks
1
yellow onion
1
bouquet garni of thyme, rosemary, and oregano
2
bay leafs
To taste
salt
To taste
pepper
Instructions
- Salt your chicken wings and feet lightly and let them sit for 30 minutes in the fridge, uncovered.
- Oil them with chicken fat or vegetable oil, then place in the oven on a wire rack at 450 F until golden brown. Save all of the chicken jus at the bottom of your baking dish and freeze for a later use.
- In the same baking pan, roast your vegetables cut into roughly 1 inch pieces until the tips of the onions begin to singe.
- While the vegetables are baking, place your chicken in a pot and fill with cold water. Bring to a boil slowly and with a spoon, take off any impurities that rise to the top. Do this for one hour.
- Once the hour has passed, add your vegetables (take them out when they are ready, do not leave them for the full hour or they will burn) and the bouquet garni (I like to make mine with the leaves of the leek tied with culinary twine). Add about 2 tbsp of salt and 1/2 tbsp of pepper.
- Simmer for another hour. Taste constantly and correct for salt and pepper.
- Once you are content with the taste, turn off the heat and pass the broth through a sieve several times to get rid of any food residue.
- Because of the baking, the stock should be a golden brown color. If you burned any of the ingredients, it will be darker.
- Portion into quart containers and freeze until you are ready to use. This is a base, so you can add more chicken for a stronger flavor, add to vegetable soup, salsas, sauces, etc.
