Chicken Stock

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

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  • 2 kg chicken bones, chopped
  • 3 medium leeks, trimmed, washed and chopped
  • 3 medium onions


Wash the chicken bones to remove any blood. Put them into a pot with the rest of the ingredients and cover everything with cold water. Bring to the boil, skim off any scum that forms and simmer for 2 hours. During cooking, the stock may need topping up with water to keep the ingredients covered, and skimming occasionally. Strain through a fine-meshed sieve and remove any fat with a ladle. Check