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Chicken Stock

Chef Francis Xavier
Narrative: Kitchens working along traditional lines continue to make fresh stocks. In the main kitchen kitchen two general stocks were always prepared for use in particular culinary preparations. The standard CP steam stock pot size was 25 gallons. the stove top stock pot was 32 quart with the spigot at the base.
We have just gone through the holidays so use what you have. As an intro you may have had roast turkey. What did you do with the turkey Bones? Our is saved in the freezer.
When you get a whole uncooked chicken for roast - save the neck. After cooking for Sunday dinner - save the carcasses.
Print Recipe
Prep Time 2 hrs
Cook Time 4 hrs
Servings 6 people

Equipment

  • Stock Pot
  • Stove top
  • Strainer. conical is preferred
  • (#Chicken Stock Hack2) Crock Pot
  • (#Chicken Stock Hack3) Pressure Cooker

Ingredients
  

Mirepoix

  • 1 Bunch Celery Mirepoix adds flavor base made from diced vegetables cooked
  • 5 Each Carrots Today, bouquet garni is not often used. Free flowing or free range sachets are more common.
  • 2 Each White Onion
  • 2 Each Bay Leaf

Chicken Bones

  • 4 pounds Chicken Bones Blond Not roasted
  • cold water cover the bones with cold tap water

Herb Sachet

  • 1 small tree thyme small tree == sprig

Instructions
 

  • General Comment. Smaller batches of stock for essences and glazes will use herb bouquet garni for flavoring.
  • rough cut the Vegies.

Notes

here is the story.
the the stock is the foundation for sauces. Sure you can get great packaged sauces - and we will try them. However this narrative is the basis for the versatile chicken stock .
this stock is white stock not brown stock. The first of the cooking #Hack 1is the bones are from cooked roasted chicken or from the holiday turkey.  Restaurant chicken bones are ordered raw and depending on the stock - quickly blanched , cooled and then cooked.
The chopped chicken bones are placed in a large pot. Large is relative to the amount of chicken bones that you have. The water is cool and brought up to temperature of a low simmer (side bar comment - a boil will make cloudy stock). Through the time cooking, remove the grease that will float on the top of your stock.
after cooking, strain into a container and cool in an ice bath prior to refrigeration. 
Use what you need and freeze the rest.
 
Keyword stock