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Recipe – Chicken stock x 2 – “white and roasted”

January 27, 2012

 

 

 

 

 

 

Good afternoon class.. 😉 or “Briefing!” as I used to shout first thing in the kitchen of a morning to run through the daily grind with the team..

I’ll quickly waffle here a bit about natural gelatine in stock before moving onto the recipe.. If you want the stock to thicken naturally and have “body” to it at any point of the stock’s future use, especially in making your own jus, you need a high percentage of natural gelatine in the bones as it gives a natural sauce like consistency without adding (God forbid..) cornflour or arrowroot to your sauce.

Ok,  into the recipe for these… depending on your preference of flavour for a lighter stock the white chicken stock is a good option. Or the roasted stock giving  a richer roasted (funnily enough..) flavour and darker colour too.

White chicken stock

  • 2kg chicken bones chopped 20-40mm in length, (smaller the bones = less cooking time/less money spent on gas/electric bills) ideally necks or wings as these contain the most natural gelatine in chicken. The carcases are ok too for stock but not as gelatinous. (in a professional kitchen I use calves feet too (yes I know it’s not chicken but use them purely for the gelatine content) and have them cut in half as they are very high in gelatine)
  • 500g onion, carrot, leek, celery, peeled and diced no bigger than 20mm
  • A few bay leaves
  • 4 cloves garlic (no need to peel)
  • A few springs of thyme
  • 100ml/50ml white wine and brandy optional

Method

  • Place all ingredients in a pan
  • Bring to simmer
  • Skim off all fat/scum from the surface during the cooking
  • If adding wine or brandy, add after you have removed all the initial fat and scum from stock
  • Simmer gently for 2-4 hrs or until you have a good, strong flavour
  • Pass through a fine sieve. If not using straight away, cool and place in fridge or freezer (5 days/3 months shelf life respectively)

 

Roasted Chicken stock recipe

  • Same quantities as above with the addition of 100g tomato puree. Different method for it below..

Method

  • Roast bones and veg on separate trays in oven at 180c/350f/gas mark 7 until nicely golden. To roast veg, drizzle a little oil over to prevent burning
  • Once roasted, place in  a saucepan and cover with cold water
  • with the roasting trays, add the tomato puree to the tray, place back in oven and cook for 10 mins or so but taking care not to burn the puree
  • Remove trays and add boiling water to the tray to “deglaze” the tray meaning to remove all flavour and scraps from the tray and add to the stock by the addition of a hot liquid
  • Cook for same time as white chicken stock and finish the same way by passing and storing as white stock

Chef’s tips

  • If using for a jus, you can reduce either of the stocks by gently simmering by approx 4/5. This is called a “glace” and will keep for same period of time as a stock
  • Jus recipes to follow at later date!

Happy cooking all and thanks for dropping by!

"herdy gurdy.. herdy gurdy..!"

 

 

 

 

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  1. One for the Yorkies.. « Chef-eye's Blog

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