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Gourmet Chicken Stock

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  Butter 1 Ounce (25 Gram)
  Onion 1 Medium, skinned and roughly chopped
  Stalk celery 1 , chopped
  Celery stalk 1 , chopped
  Carrot 1 Medium, sliced
  Fresh bay leaves 2 , crushed
  Fresh sage leaves 8
  Sage leaves 8
  Fresh thyme 3⁄4 Bunch (75 gm) (Or A Small Bunch)
  Parsley stalk 2 Ounce (5O Grams, Fresh Bunch)
  Parsley stalks 2 Ounce (50 Gram, Use 1 Fresh Bunch)
  Chicken carcass 1 Medium, both chopped (With Giblets)
  Chicken with giblets 1 Medium, both chopped (Or Carcass)
  Salt 5 Milliliter (1 Teaspoon (Leveled))
  Black pepper corns 5 Milliliter, lightly crushed (1 Teaspoon (Leveled))
  Water 1 1⁄2 Pint (900 Milliliter)
  Chablis/Vouvray / dry vermouth 1⁄2 Pint (300 Milliliter)

1. In a large heatproof mixing bowl or casserole, place the butter, onion, celery, carrot and bay leaves. Cover with cling film and microwave on HIGH for 2 minutes.
2. Add all the other ingredients and pour over them the water and wine or vermouth. Cover with a lid or loosely cover with cling film. Microwave on HIGH for about 6 minutes or until boiling, and then on MEDIUM for 40 minutes. Stir halfway through cooking time. Taste carefully, adding salt as necessary.
3. Strain the stock, discarding the solids. Taste and adjust the seasonings again once the stock has cooled. Remove the surface fat if wished.
4. Use the stock plain or garnished, or refrigerate for use later. Clarify if wished.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6631 Calories from Fat 3762

% Daily Value*

Total Fat 418 g642.8%

Saturated Fat 127.3 g636.5%

Trans Fat 0 g

Cholesterol 2190.8 mg730.3%

Sodium 4291.9 mg178.8%

Total Carbohydrates 68 g22.6%

Dietary Fiber 23.2 g92.7%

Sugars 16.8 g

Protein 598 g1196.7%

Vitamin A 790.9% Vitamin C 643.2%

Calcium 105.1% Iron 288.4%

*Based on a 2000 Calorie diet

Gourmet Chicken Stock Recipe