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)
  • --------------------------------------------------------------------------------------------------
  • 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

Reviews & Comments 5

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  • linebb956 9 years ago
    Woops.. putting the herbs in the cheese cloth!
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  • linebb956 9 years ago
    Putting in cheese cloth helps keep the stock clear.. but most of the time.. I just put it in! Also.. if you use backs.. dig on the cavity side and get the goo out.. that can change the taste.. Husband was helping.. and did not do this... It was not as good...
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  • cabincrazyone 10 years ago
    According to Wikipedia, a bouquet garni can include parsley, thyme, bay leaf, basil, burnet, celery leaves, thyme, chervil, rosemary, peppercorns, savory and tarragon. Wow.
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  • cabincrazyone 10 years ago
    The list of ingredients sounds like a perfect combo. (Mom always used cloves in her soups.)
    I make a lot of stock, but not as good as this. Thanks for the great post. I'm printing it out.
    A bouquet garni sounds like a standard item across the pond. Could you list the herbs for me? Thanks much.
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  • chef2 10 years ago
    there is nothing nicer then a stock that taste like it was home made I love chicken soup and always make mine from scrtach
    Was this review helpful? Yes Flag

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