zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken Stock 2

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken Stock 2

    • Preparation time: 5 minutes
    • Cooking time: 180 minutes to 300 minutes
    • Total time: 3 hours 5 minutes to 5 hours 5 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 5 minutes

    Makes: 2.5 litres

    Ingredients

    • 2 raw or cooked chicken carcasses
    • 1 unpeeled, sliced onion
    • 1 leek, split in two
    • 1 stick of celery
    • 1 carrot, sliced
    • A few parsley stalks
    • A sprig of thyme
    • 6 peppercorns

    Method

    1. Chop up the carcasses. Put them, with all the other ingredients, into a large pan. Cover with cold water, bring to the boil, skim off any scum, then reduce to a simmer.
    2. Simmer, covered, for 3-5 hours (the longer you cook it, the more intense the flavour) skimming off any scum. Strain. For a stronger flavour, boil the strained stock, uncovered, to reduce its volume. Don't add salt. When cold, refrigerate for 4-5 days, or freeze.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars