"What's for chicken?" is a humourous twist on "What's for dinner?" where you will find recipes, tips and inspiration to create meals for your family and friends that impress and satisfy a wide range of tastes.

Chicken Stock

The Ingredients

• 4 litres Water
• 4 pieces Chicken thighs or legs
• 1 med Carrot, medium dice
• 1 med Cooking onion, medium dice
• 1 rib Celery, medium dice
• 1/2 Leek, medium dice
• 3 sprigs Thyme, rub to bruise
• 2 dry Bay Leaf
• 6 sprigs Parsley w/stems
• 20 Peppercorns, crack with a mallet
Small pinch of salt

The Method

• Place chicken pieces in a stock pot, cover with cold water
• Bring to a boil, Skim frequently to remove impurities, you will have to do this for a few minutes
• When the stock is clear add the mirepoix – carrots, onion, celery, leek
• Simmer for 2 – 3 hours and skim as necessary
• Add spices in the last 20 – 30 minutes
• Let cool enough to handle and strain carefully
• Adjust seasoning, salt carefully as this will be the base for soups and chowders and will continue to cook down
Once cooled this stock can be frozen or used a s a base for soups, veloutes, gravies etc.

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