Chicken Stock Recipe
(makes: 1 liter)

Ingredients:

1

1
1
1
1
1
1
6

chicken carcass (raw or remains from a roasted chicken)
Chicken giblets, but not the liver, optional
onion, roughly chopped or sliced
carrot, roughly chopped or sliced
stalk celery, roughly sliced, optional
leek, sliced, optional
mushroom or a few stalks, roughly chopped, optional
bouquet garni
peppercorns

Method:

1. Break up the carcass into several pieces and put it in a large saucepan. Add 2 liters of cold water and bring it to the boil. With a slotted spoon, remove any scum that rises to the surface of the stock, then add the vegetables and flavorings.

2. Half cover the pan, reduce the heat and simmer gently for 2 hours until the stock has reduced by half.

3. Remove the saucepan from the heat and strain the stock, discarding the bones and vegetables. Leave it to cool and skimming off any fat that rises to the surface. Use the stock immediately or store it, chilled, for up to four days.

PREPARATION TIME:     5 minutes                COOKING TIME:    2 hour

 

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