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White chicken stock
INGREDIENTS
- 1kg chicken bones or carcass, fat and skin removed
- 100g celery
- 420g onions
- 100g leeks
- 1 bouquet garni
- 5ml olive oil
- 3L water
METHOD
Wash and cut all vegetables into roughly 1 to 2cm pieces.
Add the olive oil to a pot, warm it up and sweat the vegetables for 5 minutes. The vegetables should not have any colour. Add the bones.
Top up with cold water and add the bouquet garni. Skim any impurities and fat that may rise to the surface. Bring to the boil and reduce heat to a simmer. Continuously skim the stock.
Simmer for at least 3 hours or until desired strength.
Strain the stock though a fine sieve or muslin cloth. Discard the bones and vegetables.
Store in the fridge or reduce the stock further to about 400ml and freeze in ice trays to use in cooking when required.
Serves: 2l, Preparation time: 20min, Cooking time: 1hr
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