Chicken Stock
Makes 1.1l/2 pints/5 cups
Ingredients:
1.6kg/3½lb raw chicken bones
2 onions, roughly chopped
1 large leek, roughly chopped
2 celery sticks, roughly chopped
1 bouquet garni
1 tsp black peppercorns and ½ tsp sea salt
Method:
1 Put the chicken bones in a large pan with the vegetables, 3l/5¼ pints/13 cups cold water, the bouquet garni, peppercorns and salt. Bring slowly to the boil and skim the surface. Partially cover the pan and simmer gently for 2 hours. Check the seasoning.
2 Strain through a fine sieve into a bowl and remove the fat. When cold, cover and keep in the refrigerator for up to three days.
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