Chicken Stock Recipe

Chicken Stock Recipe

Ingredients : Makes 1 liter or 4 1/4 cups

1 kg/2.2 lb cooked or raw poultry bones and trimmings
2 onions, sliced
5 ml/1 tsp salt
450 g/1 lb vegetables (carrot, celery, leek, onion, etc.), roughly chopped

1 bay leaf
8 black peppercorns

Method :

Place the bones and meat in a large saucepan and cover with cold water. Bring to the boil and add the remaining ingredients. Bring back to the boil and simmer very gently, uncovered, for about 2 hours, topping up with boiling water as necessary. Strain and skim off any fat before using.

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