Editor's Note: Leave it to Gordon Ramsay to concoct the best chicken stock recipe! The flavors of chicken and vegetables mingle together to create a chicken stock that's delicious on its own, but also makes an incredible base for soups and stews. Serve it hot in a mug when you're sick for an instant pick-me-up, or use it to make chicken soup from scratch! This recipe for chicken stock by Gordon Ramsay can also be used to add a boost of flavor to rice or couscous. It's also used in this recipe for Deep-Dish Chicken Pie.
Type of DishStock
- 2 tablespoons olive oil
- 1 large carrot, roughly chopped
- 1 onion, roughly chopped
- 2 celery ribs, roughly chopped
- 1 leek, sliced
- 1 bay leaf
- Sprig of fresh thyme
- 3 garlic cloves, peeled
- 2 tablespoons tomato paste
- 2¼ pounds raw chicken bones (roasted, if making brown chicken stock)
Heat the olive oil in a large stockpot and add the vegetables, herbs, and garlic. Saute over medium heat, stirring occasionally, until the vegetables are golden. Stir in the tomato paste and cook for 1 minute longer. Add the chicken bones, then pour in enough cold water to cover, about 8 cups. Season lightly with salt and pepper. Bring to a boil, skimming off any scum that rises to the surface. Reduce the heat and let simmer gently for 1 hour.
Let the stock stand for a few minutes to cool slightly and allow the ingredients to settle before straining through a fine sieve.
Cool and refrigerate, or freeze in convenient portions.
Use up fresh stock within 5 days or keep frozen for up to 3 months.
2008 Gordon Ramsay