Chicken Stock

Chicken Stock

Preparation method

Remove all meat from the chicken including breast, legs, wings and around the body, then set aside.

Take the chicken carcass and place in a generously sized stock pot. Add a bayleaf, 8 peppercorns, 1 tsp salt, fresh herbs (parsley, thyme, sage, tarragon) or dried bouquet garni, 1 chopped onion, 1 sliced carrot, 1 stick celery. 


Cover completely with water and simmer for at least an hour and a half, ensuring the water level is kept high.  When cool, pour the stock through a sieve and discard the carcass, herbs and vegetables. 


Once chilled any fat layer on the top may be removed easily leaving a perfectly healthy, low fat stock ready for soups, risotto and sauces.


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