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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: