Chicken Stock

To keep freshly made stock, cover and refrigerate for 2-3 days. After this time, the stock will need to be reboiled and it will then keep for up to 2 more days. Stock can also be frozen in small portions that are easy to thaw and use.

Συστατικά

3 kg chicken bones
10 lit water
1 1/2 cups dry white wine
1 onion,chopped
1 carrot,chopped
1 stick celery,chopped
8 black peppercorns
4 stalks parsley
2 bay leaves

Οδηγίες

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Place chicken bones in a large stockpot or saucepan with the water.

Bring to a rapid simmer over medium heat.

Add the wine, onion, carrot, celery, peppercorns, parsley and bay leaves and allow to slowly but constantly simmer.

Skim the surface of the stock with a spoon occasionally while it is cooking so that the stock remains clear.

Simmer the stock for 3 hours or until it is well flavored. Strain the stock through a fine or muslin-lined sieve.

Cool, and remove any solidified fat from the surface.

Tip

You may ask bones from your local butcher.