Chicken Stock Recipe - Cooking Index
Chicken Stock Recipe - Cooking Index
To make demi-glace chicken, duck, veal, etc., reduce stock until it is slightly syrupy and the flavor is concentrated.
Type: Chicken, Poultry| Bones from 2 chickens - chopped into pieces | ||
| 1 | Carrot - peeled, sliced (small) | |
| 1 | Onion - quartered (small) | |
| 1 | Celery stalk - sliced (small) | |
| Stems from 1 bunch parsley | ||
| 3 | Green leek leaves - (to 4) - (optional), sliced | |
| 1 section | Fresh thyme | |
| = (or 1 pinch dried thyme) | ||
| 1 | Bay leaf | |
| 1 teaspoon | 5ml | White peppercorns |
| Mushroom scraps - (optional) | ||
| Tomato scraps - (optional) | ||
| 4 | Water - more or less |
In a stockpot, place the chicken bones, then add all the remaining ingredients, except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum from the stock as it collects.
Strain the stock into a clean pot and degrease it thoroughly. Bring the stock to a boil and reduce it over moderate heat to 2 quarts.
Use the stock immediately or let it cool to room temperature and refrigerate or freeze it until needed.
This recipe yields 2 quarts. Serving size = 1 cup.
Nutrition per 1 cup serving: Calories 26; Fat 1g; Carbohydrates 2g; Cholesterol 7mg; Sodium 16mg; Protein 2g; Fiber 1g; Calories from Fat 35%; Calories from Carbs 31%.
Source:
The Wolfgang Puck Cookbook: Recipes from Spago, Chinois and Points - East and West by Wolfgang Puck, Jason Epstein, Susan Disesa (Random - House, 1996)
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