Chicken stock

Chicken stock

By
From
Kitchin Suppers
Makes
2 litres
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
2kg raw chicken carcasses
3.5 litres water
1/2 leek, trimmed, washed and roughly chopped, (white part)
1/2 white onion, peeled and roughly chopped
2 thyme sprigs
1 bay leaf
5 white peppercorns
sea salt

Method

  1. Remove any excess fat from the chicken carcasses and roughly chop them up. Place in a large saucepan and pour on the cold water to cover. Bring to the boil, then lower the heat and simmer gently for 20 minutes, skimming frequently to remove impurities that float to the surface.
  2. Add the chopped vegetables, herbs, peppercorns and a little salt. Simmer gently for a further 1 ½ hours.
  3. Pass the chicken stock through a fine sieve into a bowl, allow to cool and then refrigerate until required. Remove any fat from the surface before using. This stock can be kept in the fridge for 3–4 days or frozen for 3–4 months.
Tags:
The Kitchin Restaurant
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