Basic Chicken Stock

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

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Ingredients

  • 1 6-pound boiling fowl
  • 1 veal knuckle
  • 2 chicken feet
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Method

Place boiling fowl in a large stock-pot (with veal knuckle and chicken feet for their extra gelatine content) and cover with water. Add salt and peppercorns and bring slowly to the boil. Simmer, with the water barely bubbling, for at least 1 hour, skimming the scum from the surface frequently. Then add leeks, carrots, onion stuck with cloves, celery, bouquet garni and garlic, and continu