Recipes
Chicken stock
15 minutes, plus refrigeration time
Preparation time
1 hour 30 minutes
Cooking time
2 litres
Serves
Ingredients
1 kg chicken bones
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 parsley sprigs
1 bay leaf
2 litres (4 cups) water
Method
Induction cooktop method
- Combine all ingredients in a large saucepan and bring to a simmer on medium heat, induction setting 5. Reduce heat to low, induction setting 3, and simmer, covered for 1 hour and 20 minutes.
- Strain the stock and discard solids. Cool then refrigerate until completely chilled, about 6 hours.
- Once cold, remove any fat on the surface.
Steam oven method
- Combine all ingredients in a deep unperforated steam container. Place into the steam oven and Steam at 100⁰C for 1 hour and 30 minutes.
- Strain the stock and discard solids. Cool then refrigerate until completely chilled, about 6 hours.
- Once cold, remove any fat on the surface.
Hints and tips
- Roast the chickwn bones and vegetable to make a brown chicken stock.
- Add some dried shiitake mushrooms, ginger, garlic and coriander roots to your stock for an Asian-influenced stock.
- The carcass from a roast chicken can be used in the recipe.
- There is no need to peel the vegetables for this stock.
- Almost any vegetable can be used to make this stock, try using fennel or leek for a deeper flavour.
- Refrigerate stock for up to 5 days, or freeze for up to 6 months.
Miele accessories
Unperforated steam container
Applicance Functions
Miele
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