B00CU1W244_EBOK

Chicken stock
MAKES ABOUT 2 LITRES
PREP 10 mins COOK 3 hours
Using a variety of chicken pieces to make
stock gives a more intense flavour. This stock
will keep in the fridge for 2–3 days, or you
can freeze it in 2 cup (500 ml) portions for
up to 2 months.
table peeler
1 kg chicken pieces, such as carcasses,
necks and wings
1 onion, chopped
1 leek, white part only, washed and chopped
1 carrot, thickly sliced
2 sticks celery, chopped
100 g button mushrooms, chopped
1 strip lemon zest, removed with a vegetable peeler
4 stalks flat-leaf parsley
2 large sprigs thyme
1 bay leaf
8 black peppercorns
1
2
Place the chicken pieces in a large stockpot
and cover generously with cold water. Bring
to simmering point and simmer for 5 minutes,
skimming the surface to remove any impurities.
Add the remaining ingredients, then reduce the
heat to maintain a very gentle simmer and cook
for 3 hours, skimming the surface from time
to time.
Strain the stock through muslin or a fine-meshed