- 6 1/2 pounds chicken bones (3 kg)
- 3 yellow onions
- 5 carrots
- 2 stalks celery
- 1 leek, green only
- 5 1/4 ounces white mushrooms (150 g)
- 10 parsley stems
- 2 1/2 teaspoons coarse gray sea salt (10 g)
- 1 1/2 teaspoons black peppercorns (5 g)
- 1 sprig thyme
- 1 bay leaf
- 3/4 ounce powdered chicken bouillon (20 g)
Step 1: Aromatics
Peel all of the vegetables. Tie together a first bouquet garni with the parsley stems, thyme, and bay leaf, and a second with the celery stalks and leeks. Enclose the peppercorns in a small muslin pouch.
Step 2: Chicken
Trim the chicken bones of any fatty or bloody parts, washing them well under running water. Place in a stock pot, cover with cold water, and bring to a boil over a high heat.
Step 3: Stock
When the water comes to a boil, remove from the heat and rinse the meat and the pot under cold running water to eliminate any impurities or blood.
Place the blanched chicken bones back into the clean pot, cover with cold water and place over a high heat. As soon as the water comes to a boil, add the aromatics, chicken bouillon powder, salt and peppercorn pouch. Cook for 1 1/2 to 2 hours, skimming from time to time.
Step 5: Finishing
When cooked, strain the stock through a fine-meshed chinois, and chill.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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