Chicken Stock

Chicken Stock

Recipe suggested by Boucherie Prince Noir.

There's nothing like a good homemade stock! You'll need fresh bones that haven't been cooked. Butchers like Prince Noir offer both poultry and meat bones at modest prices.

Ingredients

  • 1 kg poultry bones
  • 2 coarsely chopped onions
  • 1 chopped garlic clove
  • 3 coarsely chopped carrots
  • 2 coarsely chopped celery sticks
  • 1 pinch of thyme
  • 4 bay leaves
  • 1/2 bunch of parsley
  • 6 whole cloves
  • 1 diced tomato or 1 tsp. tomato paste
  • 1 tsp. peppercorns
  • 6 L water

Preparation

  1. Place all the ingredients into a large pot and boil at high heat for one hour.
  2. After one hour, lower the heat to minimum and let it simmer for three hours.
  3. Filter the preparation and put it in the refrigerator for two to three hours.
  4. Take the bouillon out of the refrigerator. Remove the congealed fat on the surface. Your bouillon is ready!
Preparation
25 minutes
Cooking
3 hours
Servings
4 litres
Category
Appetizers
Sauces and seasonings
Recipe by
Boucherie Prince Noir

You can keep your stock in the fridge or freeze it.