ckn stock.

chicken stock.

Ingredients:

  • 1.5kg chicken neck/back/wings/bones & carcass.

  • 1kg chicken feet.

  • 2 ribs celery, chopped, (60-80g)

  • 2 onions, with peels, chopped, (80-100g)

  • 1 carrot, chopped, (50-70g)

  • 1 tsp black peppercorn, (5g)

  • 1 bay leaf.

  • 1 sprig thyme.

  • 1 tbsp canola oil.

Equipment:

  • stockpot.

  • ladle.

  • chinois/strainer.

  • cheesecloth.

Yield:

  • 3L

Execution:

  1. rinse the bones.

  • Place the chicken bones into the stockpot and fill with cold water until fully submerged, discard the water.

  • Repeat this process two more times.

2. cook the stock, roast the veg.

  • Preheat an oven to 450°F, mix the onions, celery and carrot with the canola oil and plac e onto a baking tray lined with parchment paper, roast the veg until evenly caramelized and they are cooked halfway through.

  • Fill the stockpot again until the bones are just barely submerged, set to medium-high heat, once simmering, reduce the heat to medium-low. While this is happening, continue to skim off any impurities and fat that rise to the surface using a ladle, discard the impurities.

  • Add the vegetables, black peppercorns, bay leaf and thyme to the stockpot and allow to simmer, uncovered for 4-6 hours. During the cooking process, continue to skim the stock every 30 minutes.

  • Prepare an ice bath, strain the stock through a strainer, lined with cheesecloth into a separate container.

  • Place the container into the ice bath. Once room temperature store in the fridge for one week or freeze for 3 months.