Chicken Stock

Preparation info

  • Makes

    2 Litres

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 2.5 kg/5 lb10 oz chicken carcasses and wings
  • 2<


Remove any excess fat from the chicken carcasses and wash thoroughly under cold running water. Place in a stockpot with the remaining ingredients and bring to a simmer. Skim immediately, then turn the heat off and allow the bones and vegetables to sink to the bottom of the pot.

Turn the stock back on, skim again and bring it to just under simmering point — th