White Chicken Stock

Name: White Chicken Stock
Yield: Makes about 2 litres
Ingredients: 2 kg chicken carcass or bones (or a mixture of wings, legs and carcass); 2 kg chicken carcass or bones (or a mixture of wings, legs and carcass); 2 kg chicken carcass or bones (or a mixture of wings, legs and carcass); 2 kg chicken carcass or bones (or a mixture of wings, legs and carcass); 2 kg chicken carcass or bones (or a mixture of wings, legs and carcass); 2 leeks, white part only, chopped; 2 sticks of celery, cut into large chunks; 2 large carrots, cut into large chunks; 3 onions, cut into large chunks; 4 sprigs of thyme; 4 sprigs of flat-leaf parsley

Preparation info

Makes about
2 litres

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A light chicken or veal-based stock for soups and light sauces.

Ingredients

2 kg chicken carcass or bones (or a mixture of wings, legs and carcass)

Stock
Gluten-free

Method

Remove any skin or obvious excess fat from the chicken. Place it in a large pot, cover with cold water and bring to the boil.
Drain the chicken and rinse out the pot. Put the chicken back in the pot and add 3 litres water, to cover.
Bring to the boil, then simmer very gently, uncovered, for 1½ hours, skimming off any impurities that form on the surfac