Sous Vide Chicken Stock
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 12
2 pounds chicken bones
2 cups diced carrots
2 cups diced celery
2 cups diced leeks
2 tablespoons extra virgin olive oil
8 cups water
1 tablespoon whole black peppercorns
2 bay leaves
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C). Preheat oven to 450ºF.
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Step 2
In a large bowl, toss the chicken bones, carrots, celery, and leeks with the olive oil. Transfer to a sheet pan and roast until golden brown, about 20 minutes.
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Step 3
Transfer all of the bones and vegetables, along with any accumulated juices and brown bits on the sheet pan, into a large zipper lock bag. Add the water, peppercorns, and bay leaves. Seal the bag using the water immersion technique.
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Step 4
Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the bone mixture submerged.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine mesh strainer set over a large bowl. Discard solids.
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Step 1
Let mixture cool to room temperature. Transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 2 months.