Light Chicken Stock

Name: Light Chicken Stock
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Makes about 1.75 litres (3 pints)
Ingredients: a generous pinch of salt; about 2 litres (3½ pints) cold water; 2 branches of thyme; 6 peppercorns; 1 bay leaf; a small bunch of parsley; 2 carrots, chopped; 1 garlic clove, crushed with the flat of a knife; 1 onion, chopped; green part of 4 leeks, chopped; 1 cooked chicken carcase, winglets, bones, giblets and any skin, meat and jelly; 1 cooked chicken carcase, winglets, bones, giblets and any skin, meat and jelly

Preparation info

Makes about
1.75
litres

Difficulty
Easy
Ready in
2 hr 30

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

This is the stock I use all the time; it’s an inevitable consequence of roast chicken.

Ingredients

1 cooked chicken carcase, winglets, bones, giblets and any skin, meat and jelly
1 onion, chopped
green part of 4

Stock
Gluten-free

Method

Put all the ingredients in a large pan, cover with the water and bring the water slowly to the boil. Turn down the heat and let the stock simmer gently, uncovered, for 2 hours.
Strain the stock into a bowl, let it cool and then refrigerate it. Remove the layer of fat that forms on the surface before using the stock.