Chicken stock

Chicken stock

By
From
Botanical
Makes
5 litres
Photographer
William Meppem

Ingredients

Quantity Ingredient
3kg lean chicken carcasses, coarsely chopped
6 litres cold water
6 brown onions, quartered
6 celery stalks
6 heads of garlic, halved
1 Bouquet garni for meat dishes
salt
freshly ground black pepper

Method

  1. Put the bones in a large casserole or saucepan, cover with the water and bring to the boil, skimming constantly. Once water is reasonably clear add vegetables and bouquet garni, season and simmer gently for 2–3 hours, uncovered, skimming occasionally. Pass through a sieve into a suitable bowl or jug and allow to cool in an ice-filled sink. Skim off any more traces of fat that have risen. Refrigerate for up to 1 week or freeze for up to 1 month.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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