Chicken Stock
1 standard portion
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Chicken carcass
- 1 rib Celery
- 1 Carrot
- 1 Onion
- 15 g Fresh parsley
- 1 pinch Fine sea salt and ground black pepper
Method
- Chop the carrot and celery into 5cm/2inch pieces. Peel and quarter the onion.
- Add all the ingredients to a large pot.
- Cover with water.
- Bring to the boil then immediately reduce to your hob's lowest heat. Simmer for 2 hours, occasionally discarding any froth that may collect on the top.
- Using a large slotted spoon, remove all the vegetables and as much chicken, bones and skin as possible.
- Place a fine mesh bag over a jug and pour the remaining liquid into it. Strain out all the liquid.
- Allow to cool and transfer to an air tight container. Store in the fridge.