Chicken stock

Chicken stock

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
2kg chicken bones
2 carrots, cut into 4 cm pieces
4 sticks celery, cut into 4 cm pieces
2 onions, quartered
1 bay leaf
3 thyme sprigs
6 stalks flat-leaf parsley
1 leek top, optional

Method

  1. Put the bones in a 7 1⁄2–10 litre stockpot, cover with cold water and bring to the boil. Skim the surface to remove any impurities. Add the vegetables and herbs and return to the boil, then skim again, reduce the heat and simmer for 4 hours, skimming occasionally. Strain, discarding the solids. The stock will keep in the refrigerator for a week, or will freeze well. Makes about 5 litres.
Tags:
French classics
Farmhouse
rustic
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