Chicken stock
Print RecipeIngredients
- 1 organic chicken, 2.5-3 kg
- 600 g carrots
- 600 g leeks, white part only
- 600 g celery stalks
- 600 g onions
- 40 g parsley, finely chopped
- 3 garlic cloves
- 5 bay leaves
- 30 g fresh thyme
- 4 cloves
- 2 tsp salt
- 5 g white peppercorns, crushed
- 6 l water
Instructions
1
Singe the chicken skin using a blowtorch to remove any feathers.
2
Remove the giblets, rinse the inside of the chicken and remove the tail end.
3
Wash and dice the vegetables.
4
Place all the ingredients in a large pot.
5
Cover with water.
6
Bring to the boil and simmer for 5 minutes.
7
Skim off any fat and foam and reduce the heat.
8
Simmer for 4 hours, skimming occasionally.
9
Strain the liquid through a sieve and then through a cloth.
10
Season to taste.
Notes
It is important not to cook the stock too quickly. Use this stock to prepare chicken terrine or good vegetable broth.
