Christine Manfield

Chicken Stock

Preparation info
    • Difficulty

      Complex

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

A white stock made from chicken bones and meat and used in a multitude of preparations. Keeps for 4 days, refrigerated.

Ingredients

  • 2 chicken carcasses, broken up or 1 kg bones
  • 1 chicken

Method

  1. Wash the chicken bones in cold water to remove any blood.
  2. Put the bones and whole chicken in a stockpot with remaining ingredients. Cover the bones with cold water.
  3. Bring the stockpot to a boil over a gentle heat and simmer slowly for 2 hours. Skim the surface regularly with a mesh spoon to remove any scum.
  4. Remove the solids carefully and strip