Russian Chicken Stock
Russian Chicken Stock
A practical Russian Chicken Stock recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 2Kg/4Lb 8Oz Mixed Bones, Such As Beef, Lamb Or Chicken Carcasses
- 1 Onion, Quartered
- 3 Carrots, Quartered
- 1 Garlic Bulb, Halved Horizontally
- 2 Celery Sticks, Cut Into 5Cm/2In Lengths
- 4 Bay Leaves
- 2 Tsp Black Peppercorns
- 1 Tbsp Apple Cider Vinegar
Method
- Bring 5 qts water to a boil, reduce to a simmer and add bones. Cook for 1 hour and 45 minutes.
- Strain liquid into a large, wide pot. Skim off the scum, and discard.
- Add onion, carrots, fennel, celery, bay leaves, peppercorns, vinegar, and 1 gallon of cold water. Cover the pot and simmer until the stock is reduced to about 6 cups, 2 hours to an hour and 15 minutes. Strain and discard the vegetables.
- Serve in a bowl with toasted french baguette slices and some of the stock.