Christian Chefs International
Chicken Stock
Author: Ira Krizo
Yield: 1 Gallon (4 Liters)

8 lb (4kg) Chicken Bones
6 qt (6l) Water
1 lb (500g) Mirepoix (carrots, onions, & celery)
Other ingredients (bay leaves, parsley stems, tomato scraps, peppercorns, etc.)

Roast the chicken bones in a roasting pan in a 450' (260'C) oven until dark brown (NOT burnt).  5 minutes before the bones are finished, add the mirepoix to roast it as well.  When finished, add the bones and vegetables to a stock pot.  On the stove, deglaze the roasting pan with water.  Add that to the stock pot as well and add the cold water.  Bring the stock to a boil and reduce the heat to a gentle simmer.  Add the other optional ingredients and cook for 6 hours.  Strain the stock through a fine strainer and a cheesecloth and cool quickly.

Other Stocks
See the an article on Stocks in CCF's Online Education area for detailed information on the topic, and/or see good recipes for fish stock and vegetarian demi-glace.

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