Name: Chicken Stock
Yield: Serve six people
Cuisine: French
Ingredients: 250 ml semillon or chardonnay; mirepoix of 2 leeks (white parts only), ½ onion, ½ carrot, 1 stick celery, 1 clove garlic; 1 whole chicken; 50 g butter; 6 parsley stalks, finely chopped; 6 peppercorns; 2 sprigs fresh thyme, or a small pinch dried thyme; 1 bay leaf; 1.5 litres cold water

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

The method for chicken stock is the same as for fish stock, the main variations being the cooking time and the inclusion of more leek. The reasons for these variations are simple. Firstly, chicken takes longer to cook than fish; secondly, it has a stronger flavour and a particular affinity with leeks.

Ingredients

6 parsley stalks, finely chopped
2 sprigs fresh thyme, or a small pinch

Method

Melt the butter in a saucepan over a low flame, add the mirepoix and soften in the butter. Add the whole chicken and turn over a few times being careful not to colour it. Add the white wine, herbs and peppercorns, place a tight lid on the pot, increase the flame and steam the chicken over a high flame for five minutes. Add the water, bring to a simmer, skim, remove to the side of the flame and

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