Welcome to The Culinary Professional Recipe Collection.
Chicken Stock
Category: Stocks
Equipment: Stockpot, ladle
No. Servings: 20
Serving Size: 8 fl. oz. (240 mL)
Yield: 5 qt. (4.8 L)
Ingredients
10 lb.
* chicken legs and thighs
5 qt.
cold water (or enough to cover bones)
1 ea.
sachet:
20 ea.
black peppercorn
2 tsp.
dried thyme leaf
1 ea.
dried bay leaf
6 ea.
parsley stems
4 oz.
onion, cut into 1/2 in. (13 mm) pieces
4 oz.
celery, cut into 1/2 in. (13 mm) pieces
4 oz.
carrot, cut into 1/2 in. (13 mm) pieces
4 oz.
leek, cut into 1/2 in. (13 mm) pieces
2 oz.
parsnip, cut into 1/2 in. (13 mm) pieces
4 ea.
cloves garlic, peeled
2 ea.
* ripe tomatoes, seeded and cut into a large dice
Method
1
Place chicken in a small stockpot. Cover with water.
2
Over medium heat, bring water to a simmer.
3
Skim broth using a ladle to remove all scum and grease.
4
Tie peppercorns, thyme leaf, parsley stems, and bay leaf into a sachet. Add sachet and vegetables to the stock.
5
Continue simmering for three hours. If the water level reduces below the chicken, add additional cold water to cover. Skim the stock periodically.
6
**Strain the stock and cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours.
Nutrition Information
Calories
81
Fat (g)
3
Protein (g)
6
Carbohydrate (g)
8
Cholesterol (mg)
7
Sodium (mg)
322
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Other broths can be prepared using this basic recipe. For instance, beef broth would require lean shank meat with a small proportion of bone and cooking time of 5 hours. Turkey broth would require that the legs and thighs be cut into smaller pieces and the cooking time increased to 5 hours.