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    Chicken Stock

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    Chicken Stock

    • Preparation time: 10 minutes
    • Cooking time: 125 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Makes: 1.2 litres


    • 1kg cooked chicken carcass (topped up with raw chicken wings, if desired)
    • 1 large onion, chopped
    • 2 celery sticks, chopped
    • 1 large carrot, chopped
    • 1 tsp black peppercorns
    • A few parsley sprigs or stalks
    • 2 dried bay leaves


    1. For brown stock, first roast the carcass (and chicken wings, if using) for 30 minutes at 200°C/gas 6 until deeply golden.
    2. For light stock, if using chicken wings, blanch them in boiling water, then discard the water. In either case, place the chicken carcass, all the other ingredients and 2 litres cold water in a large stockpot.
    3. Bring gently to the boil and cook for 2 hours. Strain, taste, and if not strong enough, boil again until reduced. Skim off any scum with a large metal spoon. Leave to cool, then, before chilling, skim off any fat. Refrigerate for up to 2 days or freeze for up to 3 months.

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