Chicken stock

Chicken stock

By
From
My Italian Kitchen
Makes
1.5 litres
Photographer
Chris Middleton

A good chicken stock is one of the most essential recipes to have. It's a perfect base for beautiful jus and sauces. This is such an easy one, and can be tweaked and changed as you please. You can replace the chicken leg quarters with fish bones, or any other meat bones of your choice.

Ingredients

Quantity Ingredient
2 chicken leg quarters
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped, white part only
6 peppercorns
2 bay leaves

Method

  1. Heat the chicken, carrot, celery, onion, leek, peppercorns and bay leaves in a large saucepan with 2 litres of water and simmer for a couple of hours to get the maximum flavour.
  2. Strain and return the stock to the stove top over a low heat to keep warm if using in a recipe straight away. Otherwise, this stock can be refrigerated or frozen for future use.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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