Here is Brian Mark Hansen's recipe for chicken stock, a frequently used ingredient in many of the dishes at the Michelin restaurant Søllerød Kro, where he is the head chef.
Chicken stock is one of the cornerstones of most kitchens and an indispensable base in many dishes, adding a depth of flavour that is rarely found in store-bought versions. It can be used as a base for soups, sauces, risotto, or any dish that can be enhanced with a rich chicken flavour.
See the recipe in Danish here
Ingredients
1 soup hen
A bit of extra chicken skin
1 large white onion, roughly chopped
1/3 celeriac, roughly chopped
2 large carrots, roughly chopped
1/2 large leek, the white part, cut into large 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
Instructions
Place all the ingredients in a large pot and add cold water until everything is covered.
Heat the pot until the stock simmers.
Let the chicken stock simmer for three hours, regularly skimming off any foam.
Strain the stock.
Pick the meat from the hen and save it—it can be used for dishes like vol-au-vents with chicken and asparagus or fricassée.
Bring the stock to a boil and reduce it down to 1/3.
Store the stock in the fridge and use it for sauces, soups, or risotto.
Tip: You can also freeze the stock, so you always have homemade chicken stock ready.
