Culy’s basics: chicken broth

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If there is something indispensable in your kitchen cupboard, it is stock cubes. They are always there and you can always use them. Whether it’s making a fine  risotto , or brightening up your pasta, it’s always usable. So why not make it yourself?

  • 1.75 kg chicken wings
  • 150 grams peeled and finely chopped onion
  • 150 grams peeled and sliced ​​carrot
  • 100 grams thin slices of mushrooms
  • 60 grams thin slices of celery
  • 50 grams of cleaned and thinly sliced ​​leeks, only the white and green
  • 2 cloves garlic, peeled and crushed by hand or a knife
  • 10 grams flat-leaf parsley (stems and leaves)
  • 6 sprigs of thyme
  • 1 bay leaf
  • 5 grams of peppercorns
  • 2 clean cheesecloths (can be purchased at specialty cooking stores)

This recipe is from the book Heston Blumenthal Home by ***Heston Blumenthal and is good for about two liters of chicken stock.

Place the chicken wings in a large saucepan and cover with cold water. Bring to a boil and skim the surface. Wait for the water to boil, then remove the pan from the heat and drain the chicken wings. Rinse them under the cold tap to remove the remaining foam.

Place the chicken wings in a pan, add two liters of cold water and bring to the boil. If necessary, skim the surface. Put the lid on the pan and bring it to a boil over high heat. Turn the heat to low and let the mixture bubble for at least four hours (overnight is also fine).

Remove the pan from the heat and let it cool completely before removing the lid. Add the vegetables and garlic and put the lid back on the pan. Pressurize it over high heat and let the mixture cook over low heat for another two hours.

Remove the pan from the heat and let it cool completely before removing the lid. Add the herbs and peppercorns and let it sit for 30 minutes. Pour the stock through a strainer covered with two layers of wet cheesecloth. Put it in the fridge overnight. Scrape the fat off the stock before using or freezing.

Is two liters too much or do you not need it yet? Then freeze it, in small portions in, for example, a muffin tray or ice cube tray. This way you always have a portion of stock available, without always having to use so much.

Would you rather make a stock and save it for next time? Then reduce the stock until a third of it remains. 

Source: Culy by
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