Chicken stock

chicken-stock-600x450

Ingredients

4 stalks celery
2 onions
2 bay leaves
1.2 whole chicken
1 tsp black peppercorns
30g flat-leaf parsley

Method

  1. Quarter the onions and roughly chop the celery. Place all the ingredients in a deep pot and cover with 3L cold water.
  2. Bring to a boil, then simmer for 2 hours, skimming off any foam that rises to the surface.
  3. Line a sieve with muslin cloth and strain stock into a large bowl. Remove the chicken and set aside. Allow chicken and stock to cool.
  4. Squeeze all the liquid from the vegetables by twisting the cloth. Refrigerate stock and use within 2 days, or freeze.
  5. Tip: Shred the chicken and use the meat in salads or banting quiches or pies.

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Recipe Types

chicken

Chicken

baked-goods

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pork

Pork

vegetarian

Vegetarian

fish

Fish

salad

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Beef

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