August 1, 2016
2 hrs 30 mins
2 hrs 40 mins
This chicken stock is the simplest to make and intentionally very pale in colour compared to it's brown cousin. It is also lighter in flavour and so is extremely versatile. From risotto to gravy to velouté, this stock will add a delicate savoury flavour without stealing the show.
Think of this recipe as more of a guideline. All you are doing is extracting flavour from bones and adding flavour and sweetness from some vegetables. You can add or omit anything you like. There are no rules. Only have a carrot? No problem, the result will still be miles better than the supermarket version. Collect some scraps and use what you gave to hand.
I like to make a small batch of stock every week or so. If you are really organised, just keep chicken bones in your freezer along with parsley stems and other scraps and when you have enough make a larger batch. It freezes well and there is no shortage of applications.
If you want to save yourself time, then get a pressure cooker. The whole lot will be done in under an hour and nobody will know the difference.
Cover the bones again with cold water by 2.5cm/1in and bring to the boil over a medium heat. Once boiling, reduce to a gentle simmer and skim any scum that has risen to the surface with a ladle. Moving the pot just off centre will help the scum collect on the opposite side.
If you are after a really clear stock, then you can bring the bones to the boil before you rinse them in the first step and then continue as normal, but for most situations, it isn't really worth the effort.