Chicken stock

Chicken stock

By
From
A la Grecque
Makes
1.5 litres
Photographer
Mark Roper

This chicken stock can be used for many dishes. Keep some in the freezer for handy use.

When I make this stock at home, I will often rub the cooked chicken with salt and olive oil after I remove it from the stock, then roast it in a hot oven with the top element on, for about fifteen minutes, to brown it quickly. It makes a wonderful easy lunch or dinner, served with anchovy mayonnaise, a crisp lettuce salad and fresh bread.

Ingredients

Quantity Ingredient
2 onions
2 carrots
2 stalks celery
2 leeks
6 stalks parsley
3 garlic cloves
6 whole black peppercorns
2 litres water
1 large free-range chicken
salt

Method

  1. Wash all the vegetables and herbs thoroughly. Chop the vegetables and garlic roughly then put them into a stockpot or large saucepan with the parsley and peppercorns. Cover with the water and bring to the boil, then lower the heat and simmer for 1 hour.
  2. Rinse the chicken well and pat dry with kitchen paper. Lower it into the vegetable stock and return to a gentle boil. Simmer for 45 minutes, uncovered, skimming away any impurities that rise to the surface.
  3. Lift the chicken onto a plate and set aside for dinner or another use. Strain the stock through a colander then taste and season with salt to your liking. If not using straight away, when the stock is completely cold, divide it into batches and refrigerate or freeze.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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