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
Prepare
- Roughly chop onion, carrot and celery (no need to peel if scrubbed). Place chicken pieces or bones in a large pot with the vegetables and bay.
Simmer
- Cover with cold water. Bring slowly to a bare simmer over medium heat; skim foam from the surface in the first 15 minutes.
- Keep at a gentle simmer (not a rolling boil) for about 2 hours, skimming occasionally. Add salt only near the end if desired.
- Strain through a fine sieve; discard 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.