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Chicken Stock

Chef.at.Home's picture
Ingredients
  Chicken carcasses 2
  Black peppercorns 3 Tablespoon (1 Small Handful)
  Bay leaves 2
  Onions 4 , quartered
  Carrots 4 , halved
  Fresh parsley 1⁄4 Cup (4 tbs) (1 Handful)
  Celery leaves/2 celery stalks 4
  Salt 1 Tablespoon
Directions

Put all the ingredients into a large saucepan and add 3 1/2 quarts of water.
Bring to a boil, then half cover and leave to simmer for 2-3 hours.
Cool.
Strain the stock into a bowl, jug or plastic container and store in the refrigerator.
If kept for more than a few days, boil for a good 15 minutes every other day.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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