Name: Chicken Stock
Yield: Makes approx. 2 litres
Cuisine: Spanish
Ingredients: a bunch of fresh flat-leaf parsley; 2 celery sticks; 3 bay leaves, preferably fresh; 1 large onion, skin on, halved; 1 garlic bulb, broken up roughly; 2 chicken carcasses, raw or roasted, with giblets if possible; 2 large carrots; sea salt and black pepper; a few fennel seeds (optional); 1 teaspoon black peppercorns

Preparation info

Makes approx.
2 litres

Difficulty
Medium

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Ingredients

2 chicken carcasses, raw or roasted, with giblets if possible
2 large carrots
1 large onion, skin on, halved

Method

Place all the ingredients except for the salt and pepper in a large saucepan or stockpot and cover with cold water (about 4 litres). Bring to the boil and then turn down the heat to a gentle simmer, skimming off any scum. Simmer for about 1½–2 hours or until the stock has reduced roughly by half, a

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of