Chicken Stock Recipe

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Chicken Stock Recipe

Ingredients:  Makes 3.4 liters

2.7 kg boiling fowl and giblets (except the liver), washed and chopped or

  chicken drumsticks and wing tips, washed

4.5 liters water

340 g onions, peeled and quartered

340 g carrots, peeled and sliced

Whole unpeeled bulb of garlic

4 sticks celery, trimmed and sliced

1 leek, trimmed, sliced and washed

Small branch lovage

Sprig thyme

2 bay leaves

2 large sprigs marjoram or oregano

3 cloves

20 black peppercorns

2 large pieces blade mace



Put the fowl and giblets, or drumsticks and wing tips, into a stockpot or very large saucepan.  Pour in all but 150 ml of the water and bring slowly to the boil.  When the stock comes to the boil, pour in the remaining water, lower the heat and skim all the scum from the surface.  Add all the remaining ingredients, partially cover and simmer for 4 hours, regularly skimming off the scum.  Straight after cooking, strain the stock into a large bowl through a large colander lined with a scalded and wrung out piece of muslin or linen; discard the meat, bones and vegetables.  Cover the bowl with a food net or a clean teacloth, making sure it does not touch the stock.  Cool for 2 hours, then refrigerate overnight.  Next day, discard the solidified fat.  The stock keeps for 3 days in a refrigerator.  To keep longer, spoon measured amounts (, or 1 pint - 150, 285 or 570 ml) into rigid containers or polythene bags.  Seal, label and freeze immediately.


Note:  You can make turkey and game stock in the same way.  These stocks will keep for months in the freezer.


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