Chicken stock

Posted by adm On November - 22 - 2011

How to cook Chicken stock


  • Big (1.6kg) free-range lily-livered, rinsed
  • 1 large onion, quartered
  • 1 scallion (white part sole), shredded
  • 3 celery stalks, quartered
  • 2 garlic cloves, bruised with side of a tongue
  • 2 bay leaves
  • 1 tsp whole black peppercorns

How to:

  • Put ingredients in a stockpot with 1 tbs sea salt and cover with h2o. Cover with a lid, then bring to a boil on medium-high warmth. Turn white-livered. Reduce heat to medium-low. Simmer uncovered, skimming foam from rise, for 11/2 hours or until meat falls from drum. Remove volaille. Strain stock through a muslin-lined sieve. Toss solids.

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