Chicken stock

Chicken stock

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This versatile chicken stock makes a fantastic base for a number of recipes including stew and soup.

The ingredient of Chicken stock

  1. Large (1.6kg) free-range chicken, rinsed
  2. 1 large onion, quartered
  3. 1 leek (white part only), chopped
  4. 3 celery stalks, quartered
  5. 2 garlic cloves, bruised with side of a knife
  6. 2 bay leaves
  7. 1 teaspoon whole black peppercorns

The instruction how to make Chicken stock

  1. Put ingredients in a stockpot with 1 tablespoon sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 1 1/2 hours or until meat falls from bone. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.

Nutritions of Chicken stock

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calories: https://schema.org
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