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* 1 '''whole chicken''' | * 1 '''whole chicken''' | ||
* Some amount of '''white wine''' | * Some amount of '''white wine''' | ||
* A few sprigs of thyme | * A few sprigs of '''thyme''' | ||
* A few sprigs of parsley | * A few sprigs of '''parsley''' | ||
* A handful of whole peppercorns | * A handful of '''whole peppercorns''' | ||
* A couple of '''bay leaves''' | |||
=== Ingredient Preparation === | === Ingredient Preparation === | ||
| Line 33: | Line 34: | ||
# '''Brown''' all your chicken '''scraps''' (only the scraps) in you large pot using the olive oil. | # '''Brown''' all your chicken '''scraps''' (only the scraps) in you large pot using the olive oil. | ||
# '''Add''' your chopped vegetables: '''carrots''', '''leek''', '''turnip''', '''garlic''' and '''onion''' and let them brown as well. | # '''Add''' your chopped vegetables: '''carrots''', '''leek''', '''turnip''', '''garlic''' and '''onion''' and let them brown as well. | ||
# '''Add''' your herbs: '''thyme''', '''parsley''', '''peppercorns'''. | # '''Add''' your herbs: '''thyme''', '''parsley''', '''peppercorns''', and '''bay leaves'''. | ||
# '''Add water''' and some amount of white wine to fill your pot. | # '''Add water''' and some amount of white wine to fill your pot. | ||
# Let '''simmer''' from '''4''' to up to '''12 hours'''. | # Let '''simmer''' from '''4''' to up to '''12 hours'''. | ||
# '''Remove impurities''' that form on the surface of the water with a ladle. | # '''Remove impurities''' that form on the surface of the water with a ladle. | ||
=== F.A.Q. === | |||
; Why no salt? : The stock should be neutral. Add the salt when preparing something else (like soup). | |||
=== References === | === References === | ||
This recipe is based on these 3 | This recipe is based on these 3 excellent YouTube videos, combining the best of each in order to make the '''''ultimate chicken stock''''': | ||
* [https://youtu.be/74tZ-yOOPy0 Stock & Chicken Noodle Soup | Basics with Babish] | |||
* [https://youtu.be/xudhMRXvJI0 Chicken soup 101] | |||
* [https://youtu.be/QzWbrmbdekU 4 Levels of Chicken Soup: Amateur to Food Scientist | Epicurious] | |||
Latest revision as of 23:44, 27 August 2024
This is the ultimate chicken stock recipe. After tasting this, any store-bough stock will taste like garbage (because it is).
This stock is used in the Ultimate chicken soup recipe.
Tools
- 1 large pot
- 1 ladle
- 1 pair of tongs
Ingredients
- 4 medium carrots
- 6 large and thick celery stems
- 1 leek stem
- 1 big turnip
- 1 head of garlic
- 1 large white onion
- Olive oil
- 1 whole chicken
- Some amount of white wine
- A few sprigs of thyme
- A few sprigs of parsley
- A handful of whole peppercorns
- A couple of bay leaves
Ingredient Preparation
- Chop your carrots, leek, and turnip in similarly sized pieces.
- Cut the garlic head in half.
- Cut the onion head in quarters.
- Carve a whole chicken, preserving all the scraps.
Directions
- Brown all your chicken scraps (only the scraps) in you large pot using the olive oil.
- Add your chopped vegetables: carrots, leek, turnip, garlic and onion and let them brown as well.
- Add your herbs: thyme, parsley, peppercorns, and bay leaves.
- Add water and some amount of white wine to fill your pot.
- Let simmer from 4 to up to 12 hours.
- Remove impurities that form on the surface of the water with a ladle.
F.A.Q.
- Why no salt?
- The stock should be neutral. Add the salt when preparing something else (like soup).
References
This recipe is based on these 3 excellent YouTube videos, combining the best of each in order to make the ultimate chicken stock: