Simple Chicken/Poultry Stock
Stocks are great to have on hand for just about anything savoury you want to cook at home. Whether you want to make barbecue sauce in the summer or soup in the winter, they are a great way to add flavour and richness to a dish.
- Yield: Makes 6 to 8 litres
4 chicken carcasses or 2 kg chicken feet
3 medium onions, large dice (if using yellow onions you can leave the skins on. They will give the stock a nice golden colour)
2 carrots, large dice
2 stalks of celery or 1 fennel bulb with top, large dice
2 whole bulbs of garlic, cut in half
2 roma tomatoes, diced
1 handful each of: coriander seed, fennel seed, black peppercorn
3 bay leaves
1 bunch parsley
1 bunch thyme
2 Tbsp salt
2 Tbsp oil
1 cup wine (white or red doesn’t matter) or 1 bottle of beer
¼ cup sherry or apple cider vinegar (optional, though acids help keep the stock clear)
1. Preheat your oven to 450°F.
2. In a roasting pan, season the bones and/or feet with salt and oil. Roast 45 min to 1 hour or until they are a deep golden brown.
3. While the bones are roasting, chop your vegetables and dry toast the seeds in an 8 to 10 litre stock pot. When the bones are ready, transfer them to the stock pot. (You can also roast the veg at the same time as the bones if you want.)
4. You should have lots of little caramelized bits stuck to the roasting pan. Heat the roasting pan across two burners of your stove top. When the pan is hot, but not burning, pour in the wine or beer (if you have a gas stove top be careful as the wine could flare up). This process, called deglazing, should lift all the caramelized bits off the roasting pan. Turn off the heat and add the liquid to the bones.
5. Now, add the rest of the ingredients to the pot. Most stock recipes will say to add enough water just to cover the ingredients but I like to fill the pot to about an inch from the top. Ensure the water you add to the pot is cold, as the stock will reduce through the cooking process and you want to get as much out of this as you can!
6. Slowly bring the stock up to a slight simmer, you don’t want it to boil. Throughout the 4 to 6 hours you will want to take a ladle and skim the top of the stock to remove any of the impurities. This looks like a foam that forms on top. Carefully remove the foam without disturbing the stock too much. If you find your stock is reducing too much, turn down the heat and add a little more water.
7. Once finished, strain and cool. Portion however you like and you’re ready to go!