Fond i gryde

Triple Stock – Technique for Small Pots

4
08:00

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

Vegetable Stock

8 pcs. Carrot

1 pcs. Celery

3 pcs. Onion

2 pcs. Garlic cloves

4 pcs. Bay leaves

1 tbsp. Thyme

Fresh parsley , a bunch

10 pcs. Peppercorns, whole

Chicken Stock

1 pcs. Chicken , one whole chicken

Triple Stock

1 pcs. Chicken , one whole chicken

Steps

1
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 guideline. Just make sure that the onion, carrot and celery are about 1/3 each.
2
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.
3
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.
4
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.

Notes

The water 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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