parsley or spring onion, roughly chopped 2-3 stalks
celery, roughly chopped 1 stalk
leek with leaves, roughly chopped (optional) 1no
black peppercorns 6-7 no
cloves 5-6 no
bay leaf 1 no
Instructions
1. Wash and clean bones, remove any excess fat.
2. Place a deep non stick pan on high heat and pour in 2 cups (400 ml) water. Add the chicken bones and
boil for 5 minutes. Drain the water.
3. Transfer the blanched bones into a deep non
stick pan. Add onion, carrot, celery, parsley,
leek, leek leaves, peppercorns, cloves and bay
leaf and 10 cups (2 liters) of water. Place the
deep pan on high heat and bring the mixture to a
boil. Reduce the heat to low. Remove any scum that
may rise to the top and replace it with more cold
water. Simmer the stock for a minimum period of 1
hour.
4. Remove from the stove top, strain, cool and store
in a refrigerator till further use
Originally Submitted
10/26/2015
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