Name: Chicken Stock
Ingredients: 3.4 litres cold water; 6 peppercorns; few parsley stalks; sprig of thyme; 1 sliced carrot; 1 stick of celery or 1 lovage leaf; 1 sliced onion; 1 leek, split in two; 2–3 raw or cooked chicken carcasses or a mixture of both or 1 × 1.8 kg boiling fowl, disjointed giblets from the chicken, i.e. neck, heart, gizzard

Preparation info

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Home-made chicken stock is a wonderfully useful thing to have in your fridge or freezer. Fond is the name for stock in French; fond means foundation, which just sums up stock: stocks are the foundation of so many things – soups, sauces, casseroles, etc. Making stock is really just an attitude of mind! Instead of absent-mindedly flinging things into the bin, keep your carcasses, giblets and vegetable trimmings and use them for your stock pot.