In February, I started the second semester at the Culinary Institute of Europe. On our first practical lessons we were given a course on stocks by Chef Daniel Petho from Csalogány 26 Restaurant. I have learnt a lot of new things actually however I had been long time cooking stocks and using them for cream soups, jus and sauces to give them a nice extra taste.

It’s become normal for me when I cook stock I freeze them in smaller portions, even I used an icecube maker too as these small cubes can be of great use for a two person- sauce or cream soup, so when I need them I just grab them from the freezer, they are very handy in the kitchen. Our teacher Chef has taught us a lot of tips and tricks. There are some of theme I would like to share with you.

Firstly, it is very importand to emphasis in the beginning that we can only make an nice intense and tasty stock from excellent quality ingredients. We can make stock from poultry, veal, vegetable or fish too. In this post, I would like to share with you some tricks and tips regarding the poultry stock that can be very useful in our everyday cooking.

The poultry stock can be used in a lot of different ways in the cooking, I usually freeze a half a liter, 200 ml and ice-cube portions. The half-liter portion I use for risotto, the 200 ml portions I use for vegetable sauces and the ice-cube portions for two-person dinners for gravy e.g. .

Fort he chicken stock, the best thing is to use farm chicken and best are the wings and the chicken breast. We should pour boiled water on the chicken first before we start cooking it in cold water then we add the root vegetables (carrot, celery root), onion and the bouquet garni, from the latter one I will write more in details below. Afterwards we add salt. We should add one pinch of salt per liter of water to the stock. We should use at least as much water as it covers all the meat and veggies. We should not forget to take the foam coming on the top during cooking off. The chicken stock is ready in 1-2 hours. If it is done, we filter it through on a fine net. We should take care that we should not pour the soup but carefully slowly spoon by spoon take it through the net. The portions we do not want to use the day of cooking it or in the next few days, we should freeze immediately. The chicken stock is perfect for making a jus from roasted bones and meat. It is also great to use for cream soups, vegetable sauces and for risotto too. On cold nights, we can even drink a warm glass as it is great immune booster and it is a real superfood.

For the chicken stocks we can prepare a bouquet garni from leak, parsley, thyme and bayleaf that we make a bunch fixed so that we can lift it out when it has given enough intense taste or at the end of the cooking. We should taste the stock during the cooking to see how intense we like it.

The stock can be prepared from other poultry too: duck, goose or piggon.
If you have any questions regarding the chicken stock still coming up, please write me in a comment under the post and I will get back to you. If you are interested in how to prepare a fish or vegetable stock, please also make a remark under the post and I will share some tricks on them too in another post.

I hope I inspired a lot of you to prepare a nice chicken stock in the weekend!
Enjoy creating in the kitchen!