Chicken stock

Chicken stock

By
From
Ben's Meat Bible
Makes
2 litres
Photographer
Benito Martin

Ingredients

Quantity Ingredient
800g left-over chicken carcass and trimmings
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
5 black peppercorns
1 tomato
4 thyme sprigs
1 parsley stalk
3 litres water

Method

  1. Rinse the chicken carcass in cold water and place it in a stockpot. Add the remaining ingredients and bring to the boil over medium heat, removing any scum that rises to the surface. Once boiling, reduce the heat to low and simmer for 2–3 hours, skimming away the froth and fat occasionally. Keep an eye on the water level and top up with water if necessary. Strain the liquid into an airtight container where it will keep, refrigerated, for up to 4 days, or decant into several smaller containers and freeze.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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