August 2014
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Chicken stock

Ingredients

  • 1 large casserole fowl (ca. 2 kg)
  • 1 large onion
  • 1 leek
  • 1 parsley root with green
  • 1 carrot
  • 1/2 celery root
  • 1 tomato
  • 1 tsp juniper berries, whole
  • 1 tsp allspice berries, whole
  • 1 tbsp black pepper, whole
  • 2 – 3 bay leaves
  • 1 – 2 dried chillies
  • 3 garlic cloves
  • 2 cloves
  • 1 slice lemon
  • 1 tbsp neutral oil

Preparation

Choose a pot that is big enough to take all ingredients and has still some room.

Heat the oil in the pot and brown the unpeeled and halved onion, cut face down until nearly burned.

Put the fowl, vegetables and spices in the pot and fill with water until everything is just covered.

Bring to boil, then reduce heat and let simmer close to boil. After about an hour the breast is done. Take the fowl from the pot, carve the breast and give the rest back into the pot. After another 1.5 hours the drumsticks are done. Let the rest of the carcass simmer for another hour or two.

Put a large sieve in a pot big enough to take all the stock, cover it with cheesecloth and put another sieve on top and strain the stock. Empty the top sieve from time to time. For degreasing either wait till the stock has cooled completely, or decant into a narrow but high jar and use a ladle. The fat is fine for fried potatoes but relatively heavy.

We normally freeze the stock in quantities of 300 ml, so you’ve got the basis for a soup, sauce or fricassee handy. Also because it is just a basis we do not season with salt.

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