Chicken Stock Recipe
Ingredients
| 2 chicken carcasses | ||
| Small handful of black peppercorns | ||
| Bay leaves | 2 | |
| Onions | 4 , quartered | |
| Carrots | 4 , halved | |
| Parsley | 1 Cup (16 tbs) | |
| Some celery leaves, or 2 celery stalks | ||
| Salt | 1 Tablespoon | |
Directions
Put all the ingredients into a large saucepan and add 3 1/2 quarts of water.
Bring to a boil, then half cover and leave to simmer for 2-3 hours.
Cool.
Strain the stock into a bowl, jug or plastic container and store in the refrigerator.
If kept for more than a few days, boil for a good 15 minutes every other day.
Bring to a boil, then half cover and leave to simmer for 2-3 hours.
Cool.
Strain the stock into a bowl, jug or plastic container and store in the refrigerator.
If kept for more than a few days, boil for a good 15 minutes every other day.
Chef
