Chicken stock is not the soup itself but the thing behind it. There is one rule for getting it clear: do not boil it. Large bubbles on the surface mean the heat is too high; the liquid should only tremble. The scum has to come off in the first half hour too, after which the protein disperses into the liquid and the cloudiness cannot be undone.
Ingredients
For the water
For the spice mix
Method
-
Start with cold water
Put the chicken in the pan and cover it with cold water. Starting with hot water coagulates the protein at once and clouds the liquid.
-
Heat it slowly
Over a medium heat, bring it close to boiling. Do not let it boil.
-
Skim
Lift off the grey scum that forms on the surface with a spoon. Repeat several times over the first 30 minutes.
-
Add the vegetables
Once the scum has settled, add the vegetables and the spices.
-
Long and low
Turn the heat right down; the liquid should only tremble. Cook uncovered for 2 hours.
-
Strain
Pass it through a wire sieve without pressing. Pressing forces the sediment through.
-
Remove the fat
Chill it overnight and lift the set fat off the top with a spoon.
Tips
- Do not throw away the onion skin; it is what gives the stock its golden colour.
- Go easy on the salt. The liquid evaporates and concentrates over two hours, so a measured amount at the start is too much at the end.
- Freeze it in an ice cube tray. Two cubes build the base of a pan of soup with no need to boil anything again.
- Wings and backs give better stock than breast; the gelatine comes from there.
Nutrition
Values are per serving and approximate.