CHICKEN STOCK
If you want to know how to make stock like an expert, here’s the recipe (it makes about five litres).
3kg raw chicken carcasses, chopped 6 litres cold water 3 sticks celery 1 large leek 1 large onion
2 carrots
½ bulb garlic
1. Place the raw chicken carcasses in a large pot and cover with cold water. Slowly bring to the boil, skimming off any scum. 2. Peel the vegetables where necessary, but
leave them whole. 3. Turn the chicken pan down to a simmer and add the vegetables and garlic to the pot. Simmer for five hours.
4. Pass the stock through a fine sieve. It should be a light amber colour and clear. It can be stored in the fridge for a few days, or frozen.
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