Chicken Stock
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Brian Mark Hansen
Winner of Bocuse d'Or 2023
Here you get Brian Mark Hansen's recipe for chicken stock, which is a frequently used ingredient in many of the dishes at the Michelin restaurant Søllerød Kro, where he is head chef.
Chicken stock is one of the foundations in most kitchens and an indispensable base in many dishes that adds a depth of flavor rarely found in store-bought varieties. It can be used as a base for soups, sauces, risotto or other dishes that can be elevated with a rich chicken flavor.
Servings
: 1
Portion
Ingredients
1
stewing hen
Some extra chicken skin
1
large white onion cut into rough chunks
0.3
celeriac cut into rough chunks
2
large carrots cut into rough chunks
0.5
large leek, the white part cut into rough pieces
100
g
flat-leaf parsley with stems
20
g
fresh thyme
20
g
dried coriander seeds
20
g
black peppercorns
20
g
green peppercorns
Water
Avoid screen shutting off
Instructions
Step 1/8
Place all ingredients in a large pot, and fill with cold water until everything is covered.
Step 2/8
Heat the pot until the stock simmers.
Step 3/8
Let the chicken stock simmer for three hours, skimming regularly.
Step 4/8
Strain the stock.
Step 5/8
Pick the meat from the chicken, and save it – you can use it for example in tartlets with chicken in asparagus or fricassée.
Step 6/8
Bring the stock to a boil, and reduce it down to 1/3.
Step 7/8
Store the stock in the refrigerator, and use it for sauces, soups or risotto.
Step 8/8
Tip: You can also freeze the stock down, so you always have homemade chicken stock ready.
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Brian Mark Hansen is considered one of Denmark's most talented chefs. In 2023 he won the world's most prestigious culinary competition, 'Bocuse d'Or', also known as the unofficial world championship of the profession.
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