Chicken stock

Name: Chicken stock
Yield: Makes about 1.5-2 litres
Ingredients: 1½ celery sticks, trimmed and roughly chopped; 1 thyme sprig; ¼ garlic bulb, unpeeled; 1 leek, white part only, trimmed and roughly chopped; 2 onions, peeled and roughly chopped; 1.5 kg chicken bones

Preparation info

Makes about
1.5-2 litres

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

Ingredients

1.5 kg chicken bones
1½ celery sticks, trimmed and roughly chopped
1 leek, white

Stock
Gluten-free

Method

Put the chicken bones into a large stockpot and pour in just enough cold water to cover (about 3 litres). Bring to the boil and skim off the scum that rises to the surface, then turn the heat down as low as possible.
Add all the remaining ingredients, making sure they are all fully submerged in the water. Let the stock simmer for 3-4 hours, then pass it through