Ingredient 🍂

Chicken Stock

A good recipe for using up leftovers. This bouillon adds a smooth and deep flavor to almost anything. It is best to freeze chicken bones (already cooked or raw) until you have several kilograms.

Season:

September - November

Keywords:

SoupChickenCeleryleftoverscarrots

Portions:

21/2 L Bouillon

Adjust Amount:

Ingredients

3
Onions
2
Carrots, large
2
Celery stalks
2 kg
Chicken bones
Peppercorns
Bay leaves
optional: Thyme

Preparation:

45 min

Baking:

45 min at 220 °C Ober-/Unterhitze

Cooking:

3-4 h

On the Plate:

4-5 h (kühlen separat)

Instructions

  1. Defrost the chicken bones if frozen. Then oil and brown deeply in the oven on a high heat for approx. 45 minutes at 220 °C top/bottom heat.
  2. Cut the vegetables into large cubes.
  3. Place both in a large pan. Cover with water to about 1-2 cm above the bones. Bring to the boil and then simmer for 3 - 4 hours. Add flavorings such as peppercorns or bay leaves here.
  4. It is best to leave the soup to cool so that you can scrape off the solid fat from the top.

For freezing (optional)

  1. Reduce the soup by half and leave to cool in a Tupperware container. Chill further in the fridge.
  2. The mixture should now be well gelatinized and easy to cut. Otherwise, simply reduce again until this is the case.
  3. Cut into cubes and freeze in the freezer on a sheet of baking paper at a distance from each other.
  4. Then collect in a larger bag and keep frozen until needed.

For a smoother, more delicate taste, you can also leave out the browning of the bones at the beginning. The result is then called a white chicken stock, compared to this brown chicken stock.

Last modified: Jul 05, 2023, 06:29 PM
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