Chicken stock

Chicken stock

By
From
Pasta
Makes
3 litres
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
1.75kg raw chicken pieces
1 bouquet garni
or a sprig parsley and a bay leaf
4 litres water
1 large onion, peeled and quartered
3 carrots, peeled and quartered
3 celery stalks, with leaves if possible
a few black peppercorns

Method

  1. Put all the ingredients into a large pan and bring to the boil. Gently skim off the scum as it rises to the surface using a large flat spoon. Reduce the heat, cover the pan with the lid and leave to simmer for at least 2 hours. Remove the chicken (use in a salad). Strain the stock and discard everything else. Once the stock has gone cold, remove any solidified fat. Chill to use within a day or two, or freeze. Season to taste when ready to use.
Tags:
Antonio
Carluccio
pasta
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again