Sauce
Stock
SauceOrigin: France
Long-simmered bones and vegetables for soups and sauces.
Prep
20 min
Cook
2 hr
Total time
2 hr 20 min
Portions
8
Total weight
3135 g
Per portion
391.9 g
Ingredients
Method
Prep the pot
- Roughly chop the onion, carrot and celery (no need to peel if scrubbed).
- Place the chicken pieces or bones in a large pot with the vegetables and bay.
Bring to a simmer
- Cover with cold water.
- Bring slowly to a bare simmer over medium heat; skim foam from the surface in the first 15 minutes.
Simmer
- Keep at a gentle simmer (not a rolling boil) for about 2 hours, skimming occasionally.
- Add salt only near the end if desired.
Strain and cool
- Strain through a fine sieve; discard the solids.
- Cool uncovered, then refrigerate.
- Lift off any fat once cold if you prefer a leaner stock.
Serving
Use as a cooking liquid for soups, risottos, gravies and braises. Season lightly only if tasting as a drink.
Storage
Cool quickly, refrigerate up to 3 days, or freeze in portions up to 3 months.