Chicken stock

Chicken stock

By
From
Encyclopedia of Food and Cookery
Makes
1.25 litres

This stock is used for white sauce as well as soups.

Ingredients

Quantity Ingredient
500g chicken bones
1.5 litres cold water, (enough to cover bones)
1 teaspoon salt
1 carrot, halved
1 teaspoon black peppercorns
1 bouquet garni

Method

  1. Place bones in a large, heavy saucepan and add remaining ingredients. Bring to the boil, carefully skimming surface. Cover pan and simmer very gently for 3–4 hours.
  2. Strain through a fine sieve and cool. Refrigerate until needed, then remove fat which has risen to top of stock, leaving flavoured jelly underneath.
  3. This stock keeps for 1 week in refrigerator.

Note

  • Use fresh bones for clear, well-flavoured stock. Your poultry supplier often has a bag of bone pieces (carcases, wing tips, etc.) at a very reasonable price, or you may use necks and backs. Giblets, if available, may also be added to the stock, except the chicken liver, which is inclined to give a bitter taste.
Tags:
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