Chicken stock

Make a chicken stock to be used as a base for many meals.

Ingredients


  • 1 cooked chicken carcass
  • raw giblets and trimmings from the chicken (excluding livers)
  • 1 onion (chopped)
  • 2 large carrots (chopped)
  • 1 large stick celery (chopped)
  • 1 bay leaf
  • 4 parsley stalks
  • 1 sprig thyme
  • 1.80 l water

Method

  1. Put all the ingredients into a large saucepan.
  2. Bring to the boil, skimming any scum from the surface, occasionally.
  3. Lower the heat and simmer gently for two and a quarter hours.
  4. Strain the stock through a sieve and allow to cool thoroughly before refrigerating.
  5. After it's chilled you can skim off any fat, which will have risen to the surface.




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