Bouillon de volaille
Chicken Stock Recipe
- 1 chicken carcass or a variety of boney chicken pieces (such as neck, wings and back)
- 2 quarts water
- 1 onion, peeled
- 2 cloves
- 2 carrots, scrubbed and cut in 2 or 3 pieces
- 2 celery stocks, sliced in 2 or 3 pieces
- 1 bouquet garni (parsley, thyme and a bay leaf)
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/2 teaspoon peppercorns
- 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.
Makes about 6 cups.