Chicken stock

Chicken stock

By
From
Alimentari
Makes
4 litres
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
2kg chicken bones
1 onion, halved
3 garlic cloves
1 leek, cut into thirds
2 celery stalks, cut into thirds
5 thyme sprigs
6 flat-leaf parsley stalks
1 teaspoon coriander seeds
1 teaspoon white peppercorns

Method

  1. Place the chicken bones in a stockpot or very large saucepan and cover with 5 litres of water. Bring to the boil, skimming off the fat as it rises to the surface.
  2. Turn down the heat, add the remaining ingredients and simmer for 1½ hours, skimming occasionally.
  3. Strain through a sieve and set the liquid aside to cool.
  4. This stock can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Tags:
alimentari
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again