Classical Chicken Stock
- 500 g chicken legs, whole
- 1 tbsp freshly squeezed lemon juice
- 3150 ml water
- 1 pcs whole chicken
- 2 pcs celery leaf, chopped
- 4 pcs leeks, washed and chopped
- 1 pcs white onion, chopped
- 1 pcs shallot, finely chopped
- 1 pcs carrot, peeled and chopped
- 3 pcs parsley sprigs
- 1 pcs bay leaf
- 2 pcs sprigs, rosemary
- 5 pcs peppercons
- 2 pinch salt
- 3 pinch all spice
- Preheat oven to 180°C.
- Place the chicken legs and feet in a large mixing bowl and season with the freshly squeezed lemon juice, salt, and pepper.
- Transfer the chicken legs and feet to a baking pan and add 150ml of water. Bake for around 1 hour.
- You can save the chicken legs for another meal and reserve the liquid in the pan for making the stock. Discard the chicken feet.
- Pour the chicken leg liquid into a stock pot over medium heat. Add the chopped shallots and allow them to soften. Pour in the remaining water and place the whole chicken, with the breast side up in the pot.
- Make bouquet garni by tying up the sprigs of parsley.
- Place the bouquet garni and the peppercorn together with all vegetables into the stock pot, with the bouquet garni at the top.
- Cover the stock pot and turn up the heat to bring the pot to a boil. Simmer for about 3 hours with the pot partly covered so that the water doesn’t pour out.
- Remove the chicken from the stock pot and continue simmering for another hour. Remove any foam that rises to the top. Strain the stock through a cheese-lined strainer into a bowl.
- Once the broth has formed, you can remove the fat layer (confit) and put it in a separate container to be used later for cooking.
- No saturated fat
- No cholesterol
- Very high in dietary fiber
- High in manganese
- High in niacin
- Very high in potassium
- High in thiamin
- Very high in vitamin A
- High in vitamin B6
- Very high in vitamin C
There are many discussions on whether chicken stock can be frozen. I believe yes. And this is an excellent solution to have your own stock for any time. I used to take 150ml freezer containers and fill them up with the stock. If I cook a cream soup, this is the perfect liquid to use.
| Preparation time: | 220 min |
| Portions: | 4 |
| Difficulty: | easy |
| Cuisine: | French |
| Calories: | 612.56 kcal |
| Carbohydrates: | 24.78 g |
| Cholesterol: | 304.25 mg |
| Sugar: | 6.97 g |
| Protein: | 99.81 g |
| Fat: | 9.99 g |
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