Chicken Stock Recipe or Bouillon De Volaille

Name: Chicken Stock Recipe or Bouillon De Volaille
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 cups
Ingredients: 1 chicken carcasses (such as neck, wings and back) or 1 a variety of boney chicken piece (such as neck, wings and back); 2 quarts water; 1 onion, peeled; 2 cloves; 2 celery ribs, sliced in 2 (parsley, thyme and a bay leaf) or 1 bouquet garni (parsley, thyme and a bay leaf); 2 garlic cloves, peeled; 1/2 teaspoon salt; 1/2 teaspoon peppercorn

Submitted by CHEF GRPA

"An easy chicken stock recipe should be part of every home chef's repertoire. Homemade stock can make a noticeable difference in recipe results, perhaps especially with soups. However, whenever possible, it is far preferable to use your own homemade chicken stock recipe instead of bouillon cubes. The flavor is a thousand times better and depending on the recipe may make quite a difference in the final result. On Easy French Food. This is simply a matter of convenience and an accurate reflection of modern French home cooking. Canned chicken stock is not typically available in the grocery store, so we come to rely upon these cubes when in a pinch. I call for bouillon cubes in some of the easy soup recipes."

Download

Ready In:: 2hrs 10mins
Ingredients:: 8
Yields:: 6 cups

ingredients

1 chicken carcasses (such as neck, wings and back) or 1 a variety of boney chicken piece (such as neck, wings and back)
2 quarts water
1 onion, peeled
2 cloves
2 2 celery ribs, sliced in 2 (parsley, thyme and a bay leaf) or 1 bouquet garni (parsley, thyme and a bay leaf)
2 garlic cloves, peeled
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon peppercorn

directions

Place the chicken carcass in a large soup pot and cover with water. Prick the whole peeled onion with the cloves and add it to the water. Toss in the carrots, celery, bouquet garni, garlic and salt and peppercorns.
Place on medium heat and bring the broth to a boil. Turn down the heat so it is just simmering.
Place a lid on the pot, leaving it just a crack open.
Simmer the stock for 2 to 3 hours. If the pot boils too hard and you lose a lot of water, you can add some more. Skim any scum that forms on the surface off the broth from time to time, especially at the beginning.
Remove the stock from the heat and allow to cool somewhat. Strain the stock through a sieve and pour into freezer containers.
You can chill the stock in the refrigerator and skim off the fat that forms as a top layer if you wish, although the broth will be somewhat less flavorful.
Freezing: Freeze this for up to two months - don't forget to mark your containers with the amount and the date.