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.
