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Thursday, January 27, 2011

Chicken Stock

Part 1 Dinner for €25

To stock or not to stock? We all lead busy lifestyles and most of the time when we need some stock we use stock cubes e.g. OXO or Just Bouillon. The only problem with stock cubes is that they are very salty and how do you know how good the stock is?

Well why don't you make some stock and see how it tastes. I will tell you how it tastes. The stock should be full of Flavour, Flavour and more Flavour.

Once you make stock once you might never go back. If you make soup or risottos then homemade stock is a must.

Over the next few days I will be releasing some recipes that use chicken stock so stay tuned.

You will see that for this stock you poach a whole chicken. Don't forget that this meat is useable and I will be showing you how to use it over the next few recipes. You will use some of the meat in the next recipe, Chinese Style Chicken and Noodles, then we will make an Oven Baked Risotto with the chicken stock and lastly we will make a Leftover Chicken Red Curry.

This way we are using all of the ingredients wisely and there is little or no food waste. I have cooked all of these dishes and the food cost was €25 for three meals.

Chicken Stock

by Trevor Thornton

Makes 4-5 litres

Difficulty Easy

Ingredients
10 chicken wings, chopped
4 tbsp olive oil
2 medium onions, skin removed and chopped
2 large carrots, cleaned and roughly chopped
1 large leek, washed and roughly chopped
3-4 sticks of celery, washed and roughly chopped
1 whole bulb of garlic, cut in half
10 black peppercorns whole
3-4 leaves of bay leaf
5 l of water
1 Small Bunch of Thyme, or 1 tsp dried1 Small Bunch of Parsley, or 2 tsp dried
1 chicken about 750g, free range if possible

Method

Preheat the oven to 180°C/Gas 4. Place the chicken wings onto a non stick baking tray with 2tbsp olive oil and place into an oven for 30 minutes or until the skin is nicely browned.

Meanwhile while the bones are roasting, place a large stockpot over a medium high heat and add the remaining olive oil. Add the onions to the pot and cook for 3-4 minutes, add the carrots, leek, celery, garlic, peppercorns and bay leaf. Cook for 5-8 minutes to soften everything up. Add the water and herbs and bring to the boil. By the time the stock is boiling the chicken wings will be ready. Add the wings to the stock and add the whole chicken. Reduce the heat to the lowest possible. You want the stock to simmer and not boil.

After 1 hour remove the whole chicken and set aside to cool. If you have a meat thermometer you can take the chicken out when the internal temperature reaches 75°C in the thickest part. When the poached chicken has cooled enough to handle, remove the breasts, remove the legs and separate the meat, remove all reaming meat from the chicken and set the cooked meat aside and place the chicken carcass and all bones back into the stock.

Bring the stock back to a fast simmer and cook for another hour. Turn off the heat and let the stock go cold. When cold strain the stock through a fine sieve and or muslin. The liquid will keep in a sealed container in the fridge for up to one week. You can freeze in batches also.

2 comments:

  1. Is an hour simmering enough for a whole chicken? I tried this and the kids were on the pot for the whole of President's day.

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  2. Hi, One hour was enough for a 750g 1.7lb chicken. This was a relatively small chicken.

    I used a meat thermometer and stuck the probe into the thickest part and when the chciken registered 75C or 167F the chicken was cooked. I always use a meat thermometer. Good cooking!

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