Triple Stock - Technique for Small Pots

Name: Triple Stock - Technique for Small Pots
Total time: 8 h
Yield: 4
Ingredients: 8 pcs. Carrot; 1 pcs. Celery; 3 pcs. Onion; 2 pcs. Garlic cloves; 4 pcs. Bay leaves; 1 tbsp. Thyme; 1 pcs. Fresh parsley; 10 pcs. Peppercorns, whole; Water; 1 pcs. Chicken; 1 pcs. Chicken

By Ztove Recipes

Difficulty

Easy

Preparation Time

8 hours

Servings

Ready Time

01.08

This recipe is almost three in one. First part is to cook a vegetable stock. Then you either stop here or use the vegetable stock as the base for a chicken stock. Again you can stop if you just need a regular chicken stock, or you can proceed and cook the stock one more time with another chicken. This way you get a really intensive chicken stock - a triple stock - that can be used for anything and everything. The trick with this method is, that you can make an intensive and flavourful stock, even in a small pot. Where, if you cooked it the regular way, all the ingredients wouldn’t fit.

Ingredients

4pers

Vegetable Stock

8pcs.Carrot

1pcs.Celery

3pcs.Onion

2pcs.Garlic cloves

4pcs.Bay leaves

1tbsp.Thyme

1pcs.Fresh parsley, , a bunch

10pcs.Peppercorns, whole

Water, as needed

Chicken Stock

1pcs.Chicken

Triple Stock

1pcs.Chicken

Instructions

Prepare the vegetables

Rinse the vegetables and cut off the top and bottom. There is no need to peel them. Cut them into rough pieces, about ½-2 cm. Crush the garlic cloves with the flat side of a knife. Note: The quantity of vegetables is just a guideline. Just make sure that the onion, carrot and celery are about 1/3 each.

Cook the vegetable stock

Add the vegetables to a saucepan. Then add the bay leaves, thyme, fresh parsley and peppercorns. Cover with water. Set the temperature to 100 °C and leave to simmer for 2 hours with the lid on. Strain the vegetables. Now you have a good strong vegetable stock. You don't need to do anything more and can use it as it is. Or you can follow the rest of the recipe and turn it into a rich chicken stock.

Cook the chicken stock

Part the chicken so it fits in the pot. Add your vegetable stock. Set the temperature to 100 ºC and leave to simmer for 2 hours. Drain the stock. Now you have a nice chicken stock that you can use as is. Or you can continue with the recipe and make a triple stock.

Cook the triple stock

Part the chicken so it fits in the pot. Add your chicken stock. Set the temperature to 100 ºC and let it simmer for 2 hours. Strain the stock. Now you have a finished triple stock.

Tips for this recipe

The stock is boiled 3 times and that is why it is called a triple stock. You could also call it a double stock. The stock can be diluted 2-3 times to make soups. Or it can be reduced by half and used for gravy and sauces. Try also to reduce it to 1/5 and use it as a strong sauce known in restaurants as a demi-glace. You can cook the stock one more time with beef bones, or replace the last chicken with beef bones (such as chuck bones) and get a beef stock.

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