Chicken Stock

Name: Chicken Stock
Yield: Makes About 1½ pints (500 ml)
Cuisine: Italy
Ingredients: 1 cooked chicken carcass or ½ raw chicken, jointed; 2 pinches salt; 1 onion, peeled and quartered; 1 carrot, scraped and halved; 1 stick celery, halved; 2 pints (1.2 litres) cold water

Preparation info

Makes About
1½ pints

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Ingredients

1 cooked chicken carcass or ½ raw chicken, jointed
2 pinches salt

Europe
Italy
Stock
Gluten-free
Mediterranean

Method

Put all the ingredients into a stock pot, stir once and cover. Bring to the boil slowly and simmer for about 2 hours. Remove from the heat and cool completely, then strain into a bowl or jug. Keep in the refrigerator for up to 4 days or in the freezer for up to 6 weeks.