White chicken stock

White chicken stock

By
From
Becasse
Makes
2.5 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
3kg chicken carcasses
1 head garlic, cut in half crosswise
8 sprigs thyme

Method

  1. Roughly chop the chicken carcasses into small pieces. Put in a stockpot and add just enough water to cover. Bring to the boil slowly, skimming frequently. Add the garlic and the thyme, lower the heat and simmer gently for 2 hours.
  2. Leave to cool slightly then pour through a chinois or fine sieve. Leave the stock to settle for around 2 hours then skim thoroughly and refrigerate. The stock will keep in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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