Chicken stock

Chicken stock

By
From
Turquoise
Makes
2.5 litres
Photographer
Lisa Cohen and William Meppem

You can use this stock as a base for any recipe that calls for chicken stock. The quantities given here are enough to make around 2.5 litres, and the stock can be frozen quite happily for up to 3 months.

Ingredients

Quantity Ingredient
3kg chicken carcasses
1 onion, cut into quarters
2 sticks celery, roughly chopped
1 leek, roughly chopped, white part only
2 garlic cloves, halved
1/2 teaspoon black peppercorns
1 bay leaf
3 sprigs thyme

Method

  1. Rinse the chicken carcasses and then put them into a 5-litre stockpot. Pour on enough water to cover the bones generously and add the remaining ingredients. Bring to the boil, skimming away any fat and impurities that rise to the surface, then lower the heat immediately. Cover the pot and simmer very gently for 2 hours, skimming from time to time.
  2. Carefully ladle the stock into a container, discarding the solids. (Don’t be tempted to tip everything into a sieve: the less you disturb the solids at this stage, the clearer the final broth will be. I find the best method is to use a sieve to keep the solids submerged while you ladle out the liquid.)
  3. Refrigerate for up to three days or freeze for later use.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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