When making the stock, always start with cold water. This helps extract more collagen, giving the stock more body. When cooking the stock, simmer gently rather than boil. Stirring is not needed, just skim away any scum that forms on the surface and top up the water level if it falls below the bones.
Tie the bay leaf, parsley, peppercorns, clove and thyme in a piece of muslin and tie into a bag, or make a celery bouquet garnis as shown in class.
Rinse chicken bones in cold water and transfer to a heavy-bottomed saucepan.
Add enough cold water to the pot to completely cover the bones.
Bring the pot to a boil, then immediately drain and rinse bones.
Return the bones to the pot and cover with fresh, cold water.
Bring to the boil, then lower the heat until it simmers. Skim away any scum that rises to the surface.
Finely chop all of the vegetables to create a mirepoix and add this to the pan together with the bouquet garni or herb bag.
Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. Liquid will evaporate, so make sure there’s always enough water to cover the bones.
After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.
