Chicken Stock Sous Vide
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Yields approximately: 135-170 fluid ounces, 4-5 liters
- 10 to 12 pounds (5 to 6 kg) chicken bones/necks/wings/legs
- 1 pound (500 g) yellow onion, peeled and cut into halves
- 8 ounces (250g) carrots, large chop
- 8 ounces (250 g) celery, large chop
- 1/2 teaspoon (2.5 ml) black peppercorn
- 10 sprigs fresh thyme
- small handful parsley stems
- 1 bay leaf
- 170 to 200 fluid ounces (5 to 6 liters) cold water, divided
- In the traditional oven, roast the chicken bones/pieces at 400F/200C until dark brown (about 1-1/2 hours).
- Add roasted chicken and onion and all remaining ingredients except for a cup of the water directly to the SousVide Supreme. (Remove the universal rack.)
- Deglaze the roasting pan by adding the cup of water to the pan and scraping any brown sticky bits, add this to the SousVide Supreme.
- Set the machine to 194 F/90 C and cook for 6 to 8 hours.
- Using a ladle, strain the stock through a fine mesh strainer and into large bowl.
- Using an ice-water bath, cool the stock and put in the refrigerator overnight. (Chilling the stock overnight allows the chicken fat to rise to the top of the liquid.)
- Scrape and pull the surface fat off and discard.
- Reserve the stock you will be using for your recipe and pour the remaining into airtight containers and store in the freezer for up to 3 months.
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