Chicken stock

Name: Chicken stock
Cuisine: British
Ingredients: 2 kg (4½ lb) chicken bones, rinsed and chopped; few thyme sprigs; 2 garlic cloves, peeled and chopped; 10 black peppercorns; 3 leeks, well rinsed and roughly chopped; 3 onions, peeled for a lighter stock and roughly chopped; 3 celery stalks, roughly chopped; 1 bay leaf

Preparation info

Makes
1–1.5 litres

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

When you make stock, do so in quantity, then boil down to concentrate and freeze in useful quantities. To darken the colour of the stock, if required, leave the skin on the onions.

Ingredients

2 kg (4½ lb) chicken bones, rinsed and chopped
3 leeks, well rinsed and roughly chopped</

Europe
United Kingdom
Stock
Gluten-free

Method

Place all the ingredients in a large saucepan and add cold water to cover. Bring to the boil, skim and simmer for 2 hours, topping up with water and skimming as necessary.
Strain the liquor through a fine sieve. Taste and if the flavour isn’t strong enough, boil to reduce the stock down.