Name: Chicken stock
Total time: 2 h
Cuisine: French
Ingredients: 1 whole boiling chicken (or 1.5 kg chicken carcasses and legs); 3 onions (roughly chopped); 3 carrots (roughly chopped); 3 stalks celery (roughly chopped); 1 leek (white and green parts, roughly chopped); 1 bouquet garni (bay, thyme, parsley stalks and optionally leek greens); 4 l cold water; 10 peppercorns; salt (to taste)

Method

Get cooking

Rinse the chicken and carcasses thoroughly under cold water.
Put them in a large pot and cover with 4 litres cold water.
Slowly bring to the boil, regularly skimming the surface.
Add the vegetables and let the stock simmer gently for 10 minutes.
Add the bouquet garni and peppercorns.
Simmer very gently for 1.5–2 hours; do not let it boil vigorously.
Remove the chicken and vegetables and strain through a fine sieve or muslin.
Season lightly with salt.
Use immediately or allow to cool and freeze in portions.

Background

Recipes using chicken stock [wpupg-grid-with-filters id="kippenbouillon"]