Basic Homemade Poultry Stock
A hearty poultry stock will warm you up, give you strength and get you back on your feet. We'll show you how to make it so it stays clear and has a full flavour. Make a double batch – you can freeze part of it and later use it to make chicken soup in no time.
Prep: 20 min
Cook: 1 h 5 min
Servings: 6
Energy: 370 kcal per serving
Method
01.
Heat a large pot on the stove, then add the meat, carrot, parsley root, celeriac, onion and garlic. Dry-fry for at least 5 minutes until browned, turning the meat and vegetables as they cook.
02.
Then add the tomato purée and let it bubble for 1 minute.
03.
Pour in 2 litres of cold water. Use a skimmer (or a spoon if you don't have one) to remove the foam from the surface.
04.
Add the bay leaf, peppercorns, allspice and thyme and bring to the boil.
05.
Then reduce the heat to minimum and simmer very gently with the lid partly off for 1–2 hours. The longer you cook it, the stronger the stock will be. (You can also put the pot in an oven preheated to 120 °C.) Check the stock regularly and skim off any foam.
06.
Strain the finished stock through a fine sieve (or line it with a damp cloth). Discard the vegetables; you can pick the meat off and use it in soup.
