Chicken Stock

Name: Chicken Stock
Ingredients: 1 chicken or 1 chicken carcass or enough wings and giblets for a good stock; 1 large onion, quartered; 2 carrots, cut into pieces; 2 stalks celery with leaves; 2 bay leaves; Bunch of parsley stalks; 2 sprigs of thyme; Salt and pepper

8 ingredients

6 steps

Ingredients

1 chicken or 1 chicken carcass or enough wings and giblets for a good stock
1 large onion, quartered
2 carrots, cut into pieces
2 stalks celery with leaves
2 bay leaves
Bunch of parsley stalks
2 sprigs of thyme
Salt and pepper

Directions

1

Put all the ingredients for the stock in a large saucepan and cover with about 2 1/2 quarts (10 cups) water.
2

Bring to the boil, remove any scum, then reduce the heat and simmer for 1 1/2 hours.
3

Ladle off any fat from the surface and strain through a sieve, then return to the pan, taste, and adjust the seasoning.
4

Instead of the chicken, have a knuckle of veal or lamb, or 1 or 2 marrow bones with 1/2 pound meat.
5

Blanch the bones in boiling water for 12 minutes, then throw the water out.
6

Then cook as above, with the same other ingredients, for 2 hours.