4 lbs chicken bones, or left over roast chicken
1 onion, quartered
4 carrots peeled and cut in half
4 celery sticks cut in half
1 Tbsp bouquet garni or fines herbs
1 bay leaf
1 tsp peppercorns
2 garlic cloves – peeled
8 litres or 32 cups of water
1.5 Tbsp of apple cider vinegar , or lemon juice*
- Place chicken, vegetables, vinegar, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
*Whether it’s white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That’s because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock. The more gelatin in the stock, the more viscous, and therefore rich, it becomes. Acid also helps extract more nutrients from the bones, giving you an extra-wholesome product. ( READ MORE HERE)
This is an adjusted ALTON BROWN RECIPE
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