Chicken carcass
Chicken carcass
A chicken carcass is the remaining skeleton of the chicken after the fillets, thighs and legs have been removed. It still contains residual meat, fat, bones and cartilage – exactly the ingredients that make for a strong, flavourful stock. This makes the carcass indispensable for anyone who wants to make their own artisanal chicken stock, stock or soup. The long cooking time releases minerals, gelatin and deep umami flavours.
Per piece +/- 500 grams
Ingrediënten
Ingrediënten
100% Chicken meat and bone
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
For a rich stock, roast the carcass first in the oven at 200°C for 30–40 minutes until golden brown. This will give a deeper flavour and a golden stock. Then add soup vegetables such as onion, carrot, leek and celery, along with herbs such as bay leaf, thyme and peppercorns.
2. Yarn
Bring everything to the boil in a large pan with plenty of cold water and let it simmer gently for at least 3 to 4 hours on low heat. Skim off the foam regularly. The longer it boils, the richer the flavour and the more gelatine is released. For a clear broth, you can strain it through a fine cloth or sieve at the end.
3. Serving
Use the stock as a base for clear chicken soup, risotto, sauces, stews or to give rice and vegetables extra flavour. If necessary, reduce to a strong stock or save in portions for later use.
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