Tag Archives: sous vide chicken stock

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields approximately: 135-170 fluid ounces, 4-5 liters INGREDIENTS 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 DIRECTIONS In the traditional oven, roast the chicken bones/pieces at 400F/200C until dark brown (about 1-1/2 hours). Add roasted chicken and … Read More