Chicken Stock Recipe

Chicken Stock

Ingredients

Chicken carcass

Chicken skin (optional)

1 onion, quartered

1-2 celery stalks or about the equivalent in leafy tops

A few peppercorns (optional)

Bouquet garni (optional)

Cold water

Method

Break the carcass into pieces and place all ingredients in a large saucepan or stockpot, almost filling the pan with the cold water. Bring to just boiling point then immediately reduce the heat and simmer for 3 hours, skimming any froth off the surface as it forms. Strain through a clean cloth and allow to cool. Leave in a cool place overnight, preferably the refrigerator. Carefully remove any fat that has formed on the surface (there will be a lot more fat if the skins were used to make the stock). This can be kept in the refrigerator for use in other chicken dishes (see Clarifying Fat for Re-use). The stock may be used immediately, or frozen for use at a later date. 300ml (½ pint) tubs are ideal for this purpose.

This recipe was featured in my ebook, Make your own Ingredients, available from your local Amazon store.

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