Chicken stock

Chicken stock

By
From
Marque
Makes
4 litres
Photographer
Stuart Scott

Ingredients

Method

  1. Chop 5 kilograms chicken carcasses into smaller pieces. Transfer to a stockpot and cover with water. Bring to the boil and strain off the first water. Rinse the pot and return the blanched bones to the pot.
  2. Add 3 crushed garlic cloves, 15 white peppercorns, 3 fresh bay leaves and ½ bunch thyme. Cover the bones with water. Bring to a simmering boil and cook for about 4 hours, occasionally skimming the fat and coagulated proteins that build up on the surface.
  3. Strain through a chinoise then refrigerate until needed. We usually use this stock as a base for other stocks. It’s very light, and needs reducing for any other purpose.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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