Chicken stock
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1kg chicken carcasses or wings
- 1carrot, cut into chunks
- 1onion, skin on, cut into quarters
- 1leek, cut into chunks
- 1stick of celery, cut into chunks
- 1garlic clove, bashed
- bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
- 5peppercorns
- 1clove
Instructions
Step 1
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.