Chicken Stock

Chicken stock when made should be crystal clear, jellied and a delicate pale colour. It will keep for up to 4 days in the refrigerator or try freezing it in small quantities then take out only the amount you need for a particular recipe.

To make 1.5lt/2.5pts

2.75kg/6lb chicken bones, wings and carcasses

900g/2lb white of leek

2 onions

4 stalks celery

175g/6oz button mushrooms

2 cloves garlic

2 sprigs parsley

2 sprigs fresh thyme

1 bay leaf

1tsp white peppercorns

Finely chop the vegetables and wash them well. Remove any excess fat from the bones and rinse them well in a few changes of cold water. Place the bones in a saucepan, cover with cold water and bring to the boil. Just as it comes to the boil, tip off the water, rinse the bones and re-cover with cold water. Return to the a high heat. Once it barley comes to the boil immediately reduce the heat to a gentle simmer. Skim the surface from time to time as necessary; simmer for 30 minutes then add the vegetables. Simmer for a further 1 hour then add the herbs, simmer for a further 30 minutes. Strain the stock through a very fine wire conical sieve or through muslin and cool as quickly as is possible. 

This should then be reduce by at least 50% if using for a sauce or storing it.