Prev Next
Chicken stock
| Serves: |
20 litre |
| Prep time: |
20 minutes |
Ingredients:
| 10 |
kg |
chicken bones |
| 1000 |
gm |
bacon bones |
| 10 |
of |
carrots, medium |
| 10 |
of |
onions, medium |
| 10 |
stick |
celery |
| 20 |
of |
garlic cloves |
| 10 |
of |
bouquet garni |
| 20 |
lt |
water |
Method:
-
Wash and chop the vegetables.
-
Place the bones, vegetables, herbs and garlic in a large stockpot and cover with water. Bring to the boil and simmer on low heat for 3 to 4 hours, topping up with water if required.
-
Strain into a clean pot and carefully remove all the fat.
-
Freeze until required or make a rich glaze by reducing stock to a thick syrupy consistency.
-
Note:
-
Even though it seems like a long process, all you really have to do is make sure the stock just continues to simmer gently.
-
Also, stocks can be made well in advance and pulled out of the freezer as required.
-
Its always good to have some stock or meat glaze handy as it forms the basis of soups and white sauces for chicken and veal dishes.
-
This makes a fair dinkum sauce and not an immitation.
Prev Next
|
