A Perfect Chicken Stock
From vivian 16 years agoIngredients
- 1kg (2lb) chicken carcase and giblets (except liver) Or chicken wings shopping list
- 2 whole onions, peeled and spiked with whole cloves shopping list
- 1 carrot chopped into large chunks shopping list
- 2 cloves garlic crushed shopping list
- 1 stick celery, halved shopping list
- whites of 2 leeks, sliced in half shopping list
- 1 bouquet garni (herbs mixed tied with string) shopping list
- Half a bottle white wine (optional) shopping list
- 1 teaspoon of white pepper corns, crushed shopping list
How to make it
- Wash the chicken in cold water
- Put the carcase and giblets in water to cover
- Bring to the boil
- Skim the top off
- add all the other ingredients
- Add 2 litres (4 pints) of water
- Bring to the boil
- Simmer VERY gently
- for 3 to 4 hours skimming regularly and adding more water if needed
- Strain through a fine sieve lined with muslin
- Leave to settle then skim off the last traces of fat with kitchen paper
- Return to the heat and reduce to 600mls (1pint)
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- To Freeze reduce the stock down to a sticky consistency and pour into ice cube moulds.
- These can be added to recipes at a later date by melting and adding more water
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