Chicken Stock

Preparation info

  • Difficulty

    Easy

  • Makes about

    2 litres

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Transform your chicken carcass into precious stock, a base ingredient in any number of soups and sauces.


Ingredients

  • 250 g (9 oz) cooked chicken carcass (skin and meat removed)
  • 3 litres (100 fl oz) cold water
  • 150 g ( oz) onion, 50 g ( oz) carrot, 50 g ( oz) celery
  • 1 bunch parsley, 2 bay leaves
  • 2 teaspoons salt and 1 teaspoon peppercorns

Method

Combine all the ingredients together in a large pot. Bring to the boil, then lower heat to minimum and cook for at least 3 hours, uncovered, skimming off any scum that forms on the surface about every 30 minutes. Cool the stock and strain to remove all solids. There should be about 2 litres (70 fl oz/8 cups) of stock, which, if not used immediately, can be stored for several days in the refrigerator or frozen.