Chicken Stock

Name: Chicken Stock
Ingredients: 3–4 carrots, halved; A handful of fresh parsley; Some celery leaves, or 2 celery stalks; Some celery leaves, or 2 celery stalks; 1 tbsp salt; A small handful of black peppercorns; 2 chicken carcasses; 4 onions, quartered; 2 bay leaves

Preparation info

Makes about
3 pints

Difficulty
Complex

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Make more than you need and freeze half the quantity. If you are going to use the stock for a light summery soup, skin the onions. Otherwise, leave the skins on, as they colour the stock a warm, rich brown.

Ingredients

2 chicken carcasses
A small handful of black peppercorns
2 bay leaves

Stock
Gluten-free
Summer

Method

Put all the ingredients into a large saucepan and add 6 pints/3.4 litres of water. Bring to the boil, then half cover and leave to simmer for 2–3 hours. Cool. Strain the stock into a bowl, jug or polythene