These recipes are adapted from the Art Institute’s: On Cooking Textbook. These are from my notes and I will be revising the information as I do more research.

Cooking Time:  4-6 hours

Equipment:

Stock Pot
Ladle
Skimmer
Chinois

Ingredients:

BONES: 12  pounds of chicken carcasses
VEGETABLES:   2 pounds of mirepoix (click here), instead of carrots use turnips to keep the stock “white”.
AROMATICS: Sachet D’Epice which consists of garlic, peppercorn, bay leaf, and clove. We will not be using the clove in class.
COOKING LIQUID: Cold water

Place the carcasses in cold water in a large stock pot with about 4-6 inches of water above the carcasses. Set the temperature to high then blanche then bring to a boil for 5 minutes. Take the stock pot over to a sink then dump the water. Rinse the carcasses with cold water to remove undesired fats, pieces, and chunks. Place the carcasses back in the empty pot then add water about 4-6 inches above the carcasses. DO NOT STIR THE STOCK, EVER!!!! Bring to a “lazy boil”, meaning you should have a soft bubble happening and not a violent boil or else you will ruin the stock…..the key here is low and slow. Skim and de-fat the stock then cook for 1-2 hours then add the mirepoix. During the last hour of cooking add the Sachet D’Epice. When done cooking strain the stock through fine mesh (chinoise). Cool the contents in an ice bath to 70F then place in a refrigerator that will be able to cool the rest of the stock to 40F within two hours.  Cooling the stock is key because you don’t want to let it get in the danger zone, between 41F-140F, which will cause bacteria and other food borne illnesses to occur.  Finally, cover the stock and label it with:

Class Name
Stock
Date that you cooled it down, not the date you started it. If you have not frozen it within 5 days then you will need to re-start the process all over or dump it.
Instructor

Chef Critique

Eric