This recipe can be modified for any other type of stock. When making pork stock use the same recipe. Beef stock requires roasting the bones to a dark golden brown and adding 4 ounces of tomato paste on the bones for the last 5 minutes of browning to further enhance the flavor. Beef will require a total of 8-10 hours of simmer time.
Basic Chicken Stock
Servings 4 quarts
Ingredients
- 8 lb Chicken Bones
- 1/2 lb Onion quartered
- 1/4 lb Carrots peeled and rough chopped
- 1/4 lb Celery rough chopped
- 1 each Bay leaf
- 3-4 each Parsley stems leaves removed
- 1 tsp Black Pepper cracked
- 1 each Thyme sprig
- 5 qt Water cool
Instructions
- First you must blanch the bones to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
- Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
- After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.
