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    Chicken Stock 1

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    Chicken Stock 1

    Makes: about 2.5 litres


    • 2 raw chicken carcasses, halved
    • 3 cloves
    • 2 onions, peeled and halved
    • 3 leeks, white part only, washed and roughly chopped
    • 3 sticks celery, roughly chopped
    • 3 large carrots, peeled and roughly chopped
    • 4 cloves garlic, peeled
    • 1 bay leaf
    • A few stems thyme
    • A few stems parsley
    • 5 black peppercorns


    1. Wash the carcasses under the cold tap. Stick the cloves into the onions. Put in a large pan with the carcasses and all the other ingredients, except the peppercorns.
    2. Cover with water. Bring to the boil. Skim off any scum, then reduce the temperature. Add the peppercorns and simmer gently for 4 hours, skimming occasionally. The stock should bubble gently. If it boils hard it will turn cloudy, as globules of fat and food particles become suspended in the liquid. Gentle cooking allows fat to float to the top and food particles to sink to the bottom.
    3. When the stock tastes good, remove from the heat and strain. Leave to cool. When cold, skim off any excess fat. Pour into clean containers, leaving behind any sediment. Cover and chill or freeze.

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