Chicken Stock
Main ingredient
Chicken carcasses
Country
United Kingdom
Preparation time
15 minutes
Cooking time
3 hours
Butter (50g)
Place in pan on medium heat.
Celery (2 sticks chopped)
Onions (2 large chopped)
Leeks (2 chopped)
Carrot (1 chopped)
Turnip (1 chopped)
Garlic (2 cloves crushed)
Add & sauté until soft but not coloured.
Peppercorns (12)
Rosemary (1 sprigs)
Tyme (1 sprig)
Bayleaf (1)
Chicken carcasses (1½ kg in small pieces)
Water (4 litres)
Add & bring slowly to the boil.
Simmer gently for 3 hours.
Strain.
Notes
If you freeze the stock in ice cube trays then you can always have the right amount available when you want it.
Tregoning Mill,
St Keverne,
Helston,
Cornwall,
TR12 6QE
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