How to make chicken stock. Good stocks and sauces are the key ingredient to great cooking & one of the skills most frequently taught on a selection of our cookery courses.
Chicken stock, fish stock and beef stock are all taught on our stocks and sauces cooking course. Our Best of British Meat course & Budding Masterchef course also feature how to make stocks and sauces.
All of our cookery courses are taught at Catton Hall, in the beautiful Derbyshire countryside. Using superb local Derbyshire produce & talented chefs our classes teach people how to cook & become more confident cooking at home.
Ingredients for Chicken stock
(To yield 5 litres)
- 3kg (6 ½lb) Chicken bones
- 3 Carrots (washed, peeled and roughly chopped)
- 2 Onions (peeled and chopped)
- 2 Celery (washed, peeled and chopped)
- 2 Leeks (washed, peeled and chopped)
- 3 Bay Leaves
- Good sprig Thyme
- Small bunch Parsley
- 6 litres (10pts) cold water
1) Place the bones and vegetables in a large stockpot and cover with cold water.
2) Slowly bring to the boil, skimming off any residue from time to time. Do not stir the stock.
3) Turn down heat and simmer for approximately 1 hour, continuing to skim off any scum that comes to the surface.
4) Add the bay Leaves, thyme and parsley and continue simmering for further hour or so.
5) Strain the stock through a sieve and reserve for use. If needed, you can further reduce the stock to produce a glaze – a rich gelatinous jelly, full of flavour and great for a rich gravy.
Top tip – make a large batch in a big stock pot and then freeze in small takeaway containers for use at any time.
If you would like to find out more about any of the above or would like to learn more about cooking then take a look at our course page to find something for you.