Name: Chicken Stock
Ingredients: 2 leeks, roughly cut and washed; ½ stalk blanched celery, cut in three sections; 4 cloves in the onions; 2 onions, with peel, halved: insert; 1 whole boiler (stewing chicken suitable for casseroles); 2 tbsp coriander seeds; 3–4 blades mace; 1 small bunch of parsley and thyme; 1 tbsp black peppercorns; 3 bay leaves; 1 carrot, scraped and roughly sliced; 3 garlic cloves, unpeeled

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

This recipe is for a good-sized pan.

I will just assume that you will make a little extra for the freezer. Should you wish to make less, use chicken legs and halve the ingredients.

Ingredients

1 whole boiler (stewing chicken suitable for casseroles)
2 onions, with peel, halved: insert
4 cloves in the oni

Method

Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer. During this time, car

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Chicken Stock

Ingredients

Method

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