How to make chicken stock?
Ingredients:
For 1 liter of broth
- 1 chicken weighing 1.2 kg or 600 grams of wings and 600 grams of drumstick.
- 1 large onion
- 1 leek
- 2 stalks celery
- 2 carrots
- 1 bouquet garni or: 2 sprigs thyme, 2 bay leaves and a little parsley
- Salt and pepper
You can also take on a hen, which is how hens unable to lay eggs used to end their lives on French farms.
The process:
1
Peel and quarter your onion. Cut your leek into sections (keep neither the beard nor the green), as well as your 2 stalks of celery. Peel and slice your carrots.
2
Cut your chicken into quarters (and gut it if your butcher hasn't already done so).
3
Place all the ingredients (vegetables and chicken) in a large saucepan and fill with cold water. Place on the stove and bring to the boil.
4
When boiling, turn down the heat to a simmer and, using a skimmer, remove any impurities that rise to the surface. Leave to simmer uncovered for 2 hours. Return to skim regularly.
5
Place a clean cloth, or a colander lined with kitchen paper, over a large bowl. You've got your broth. Transfer it to sealable containers or ice cube trays and freeze. You'll need to add salt to the broth when you use it with a dish.
You can use leftover chicken to make chicken parmentier or sandwiches. You can also grind the vegetables with a little of your own stock to make a delicious soup.
How to make beef broth?
Ingredients:
Serves 4
- 2 KG beef (chuck, chuck, cheek... The ideal is to take what you would take for a good hâchis parmentier) INCLUDING: 2 Marrow bones.
- 1 leek
- 1 celery stalk
- 1 large onion
- 2 carrots
- 2 or 3 girolfe nails.
- 1 bouquet garni (thyme, parsley, bay leaves, tarragon...)
The process
1
Wash your vegetables, peel the onion and carrots, trim the beard and green part of the leek, and prick the onion with the 2 cloves.
2
Place the meat in a large saucepan (or Dutch oven), add the onion, bouquet garni, roughly chopped carrots, halved leek and cover with water.
3
Bring to the boil. When ready, turn down the heat and keep at a simmer. Using a skimmer, especially at first, remove any impurities that rise to the surface (you can line your skimmer with kitchen paper for better filtration).
4
Cook over low heat for 3 hours, skimming regularly.
5
Pour the contents into a large bowl and strain with a clean cloth.
We don't waste anything! Of course, we don't throw the meat away. You can use it to make a delicious shepherd's pie or pot-au-feu.
Learn more about French cuisine
The complete guide to French cuisine
Traditional French recipes you must try
Discover the secrets of French desserts
The gastronomic meal of the French (UNESCO heritage)
