Chicken Stock

Ingredients

• 1 chicken carcass (preferably raw)
• 130g onion (1)
• 130g carrot (2)
• 130g celery (2 sticks)
• 130g leek (2 small)
• 2 bay leaves
• 1 small bunch of parsely
• 1 sprig of thyme
• 1 small sprig of rosemary
• 1 teaspoon of peppercorns
• 2.5 litres of cold water

Preparation Time: 10 minutes
Cooking Time: 2 hours
Serves: of stock

Method

1. Peel the onion and carrot and chop them, with the celery, into 3cm pieces.
2. Remove the root and the green of the leek and chop it into 3cm pieces.
   
3. Put everything into a large pot, then put the water in and bring it to the boil.
   
4. When it starts to boil, turn it down to a low heat and remove all the scum that floats to the surface with a ladle.
   
5. Simmer gently for 2 hours.
6. Using a fine sieve, strain the liquid into a bowl, discarding the bones, vegetables and herbs.
7. Allow the stock to cool naturally and use as required.
   

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.

Notes