Chicken stock

Chicken stock

Brodo di gallina

By
From
The Collection
Makes
3 litres
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 chicken, about 2kg
salt
4 litres water
2 carrots, cut into chunks
1 onion, halved
2-3 celery stalks, coarsely chopped
4 bay leaves
1 tablespoon black peppercorns

Method

  1. Put the chicken in a large pan with a little salt and cover with the water. Bring to the boil and skim off the froth from the surface. Add the remaining ingredients and allow to simmer gently for 1½–2 hours, skimming occasionally. Strain the stock into a bowl, check the seasoning and allow to cool.
  2. Remove the solidified fat from the surface. Keep the stock in the fridge and use within 4 days, or freeze.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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