Chicken Stock

Name: Chicken Stock
Yield: Makes about 1.75 litres (3 pints, 7½ cups)
Ingredients: 1 bouquet garni (see Tip); 1 leek, chopped; 2.3 kg (5 lb) raw chicken carcasses, or chicken wings & legs; 350 g (12 oz, 2½ cups) onions, chopped; 350 g (12 oz, 1½ cups) carrots, chopped; 150 g (5 oz, generous 1 cup) celery, chopped

Preparation info

Makes about
1.75 litres

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

A light, clear, refined chicken stock, ideal for sauces and soups.

Ingredients

2.3 kg (5 lb) raw chicken carcasses, or chicken wings & legs
350

Stock
Gluten-free

Method

Put the chicken carcasses in a large saucepan, cover with cold water and bring slowly to the boil. Skim off any impurities that rise to the surface, then add the vegetables and bouquet garni. Simmer very gently for 4 hours, then strain through a fine sieve and leave to cool. Refrigerate the stock until it is required or freeze.