This Chicken Stock recipe is a preview from Chef Laurent Gras's IACP award-winning cookbook, "My Provence." Get step-by-step photos, videos, and tips from Chef Gras for this and over 50 other Provence-inspired recipes. Buy it today for just $4.99 or visit our Laurent Gras page to learn more.
Chicken stock is a staple in any kitchen, like salt and pepper. It should be clear, tasty, and very lightly salted. I prefer to use a whole chicken or chicken legs and reserve the cooked meat for another preparation. To enhance the flavor, or the umami, you can add a small amount of soy sauce at the end.
Yield: 3 quarts (3 l)
- 1 3-pound (1.5 kg) chicken or 3 pounds (1.5 kg) chicken legs, skin removed
- 4 quarts (4 l) cold water
- 1 bay leaf
- 2 sprigs thyme
- 2 sprigs parsley
- Sea salt
- 3 medium carrots, peeled and cut into chunks
- 1 white onion, split in half
- 2 stalks celery, cut into chunks
- 3 leeks, split almost all the way in half, rinsed and dried
- 3 cloves garlic, unpeeled½ cup (100 ml) soy sauce (optional)
Rinse the chicken under cold running water to remove any blood. Let the chicken drain over a pasta strainer and pat dry. Place the chicken in an 8-quart (8 l) stockpot and add the water. Bring up to a simmer over low heat. Using a ladle or large spoon, skim the surface of any impurities that rise to the top. Keep skimming as it cooks to keep the stock clear. While waiting for the stock to come to a boil, prepare the vegetables. Tie the bay leaf, thyme, and parsley into a bouquet garni with kitchen twine. When the stock has come to a boil and is perfectly clear, season lightly with salt and add the carrots, onion, celery, leeks, garlic, and bouquet garni.
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