Chicken stock

Chicken stock

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 boiling fowl
or 1kg chicken bones, (feet, neck, wings or backs or a carcass and giblets of chicken)
1 teaspoon salt
1 small onion
1 small carrot
bouquet garni
8 cups water

Method

  1. Place the boiling fowl or bones in a large saucepan or stockpot then add the remaining ingredients. Bring to the boil, carefully skimming the surface. Continue to simmer gently for 1–2 hours. Strain through a fine sieve and discard the solids. Cool as quickly as possible. As soon as stock has cooled, refrigerate or freeze until needed.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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