Next Level Chicken Stock

Next Level Chicken Stock - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Make This Chicken Stock Once, You'll Never Buy It Again

Unlock Restaurant-Quality Flavour: The Secret to Rich Chicken Stock

How to make homemade chicken stock, what chefs call liquid gold. Never buy stocks from cardboard boxes, in supermarkets.

Those stocks taste like salty water or brine with a weird flavour because they’re mostly salt, artificial flavour enhancers, and barely any real bones or vegetables, just cheap shortcuts for shelf life, not real depth.

This stock however is made from real roasted chicken bones and feet, it’s rich in flavour and naturally full of gelatin for that velvety mouthfeel (The collagen is also great for your skin, keeps you looking young, so eat more of it!). It’s perfect for velvety sauce reductions. A classic in French kitchens, it’s the base of great sauces, soups, risottos and so much more. Roasting the carcass gives depth, while the feet add body and richness without needing anything artificial. Simple, pure, and exactly how it’s meant to be, slow cooked the old fashioned way.

Ingredients

Main Ingredients
4 chicken carcasses
6 chicken feet, washed
2 carrots, roughly chopped
2 onions, quartered (leave skin on for colour)
2 celery stalks, chopped
1 leek, chopped (green part)
1 garlic bulb, halved (no need to peel)
1 cup mushrooms, chopped (optional)
Aromatics
2 bay leaves
8 black peppercorns
4 sprigs thyme (or ½ tsp dried)
1 small bunch parsley stalks

Steps

Step 1
Preheat oven to 425°F – 220°C.
Step 2
Spread chicken carcasses on a roasting pan with a little water. Roast for 45 mins or until carcasses are rich brown.
Step 3
To a large stockpot, add a little water, sweat the onions and mushroom until soft then add the rest of vegetables. Cook a few minutes but do not brown.
Step 4
Once chicken carcasses are roasted, remove from oven and pour a little water into the roasting pan, scrape up the golden bits (fond), and pour everything to the stock pot.
Step 5
Add the chicken feet.
Step 6
Add herbs and peppercorns. Cover with cold water, about 3.2 qt or 3 litres.
Step 7
Bring to a gentle simmer (never boil) and skim off any foam as it rises.
Step 8
Simmer uncovered for 4 to 6 hours. Top up water if needed to keep bones just covered. (If you’re short on time, 1–2 hours works—but a longer simmer gives you a richer, more flavoursome stock.)
Step 9
Strain through a fine sieve or muslin cloth. Discard solids.
Step 10
Cool quickly, then refrigerate or freeze. Skim off the fat once chilled. (Keep the chicken fat, it’s gold for recipes like Singapore chicken rice, roast potatoes or simply searing chicken.)

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