Chicken Stock
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6800 g
Ice Cubes1 cup
Celery (diced)1 cup
Celery Root (diced)1 cup
Shallot (sliced)1 cup
Fennel (diced)1
Bay Leaf1 sprig
ThymeDirections:
1
Rinse the chicken backs and necks well under running water for 5 minutes
2
Place the backs and necks in a 20-quart stockpot, top with the ice, and bring to a simmer over medium heat
3
Simmer for 15 to 20 minutes, skimming off all of the impurities and fats that rise to the top
4
After the stock is skimmed, add the leek, celery, celery root, shallot, and fennel
5
Make a sachet by wrapping the peppercorns, bay leaf, and thyme in cheesecloth
6
Add the sachet to the stock
7
Simmer, uncovered, for 3 hours, skimming every 30 minutes
8
Strain through a chinois and chill over an ice bath
9
Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays for up to 1 month
10
Rinse the chicken backs and necks well under running water for 5 minutes
11
Place the backs and necks in a 20-quart stockpot, top with the ice, and bring to a simmer over medium heat
12
Simmer for 15 to 20 minutes, skimming off all of the impurities and fats that rise to the top
13
After the stock is skimmed, add the leek, celery, celery root, shallot, and fennel
14
Make a sachet by wrapping the peppercorns, bay leaf, and thyme in cheesecloth
15
Add the sachet to the stock
16
Simmer, uncovered, for 3 hours, skimming every 30 minutes
17
Strain through a chinois and chill over an ice bath
18
Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays for up to 1 month