- 1 whole chicken bone and carcass pieces
- 1 carrot
- 1 onion
- 1 leek
- 3-4 celery stalks
- 1 bay leaf
- 15 pieces of black pepper corn
- 2 cloves of garlic
- 1 bunch of parsley, (whole)
- 4 liters of water
- tap water for blanch
What is Stock?
Stocks or aromatic liquids are used to enhance the flavor of foods and sauces. In order to concentrate the stocks. Reducing the liquid so that the liquid is getting thicker and concantrate flavor. When preparing the stock, salt is not used because it is a base product.
If You Use Chicken Wings:
Cut all the vegetables into large pieces and saute for 1 minute in a little olive oil. Wash the chicken wings well and get into the pot. Add 4 liters of cold water, add spices and parsley. on high heat bring to boil. The stock needs to cook in simmer very slowly. When cooking only small bubbles will come out. Cook for 1.5 hours in this way. Continually evacuate the sparkling sediment that on surfaces. When finished filter the liquid and let it cool.
If You Use Chickens Bone And Carcass:
Wash the pieces of chicken and put some water in the pot just enough to pass it over, blanch the bones to boil than pour the boiling water. Cut vegetables into large pieces, add carrots and celery with stalks into pan. Add chicken bones and carcass, add 4 liters of cold water, spices and garlic and cook for 1.5 hours at low temperature. Continually evacuate the sparkling sediment that on surfaces. When finished filter the liquid and let it cool.Using a cotton strainer filter the liquid and let it cool. In the fridge it will stay fresh for 2 days. In deepfreezer for 1-2 months.
Service and Use
You can use this flavored liquid in soups, pilafs, meals or in sauces.