Homemade chicken stock

Fairlady
0 serving
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Poultry

By Food24 November 03 2009
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Ingredients (7)

500.00 g chicken — giblets
4.00 leeks
1.00 onion — large
2.00 celery stalks
3.00 fresh parsley
15.00 ml salt
0.00 freshly ground black pepper
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Method:

Place giblets and vegetables in a saucepan.
Add 2,5 litres cold water and bring slowly to boil (this draws out flavour from chicken).
Remove any froth that forms on surface. Season with salt and pepper, cover and simmer gently for 2 to 3 hours.
Strain, cool stock and skim off layer of fat that forms on surface.
Use immediately or freeze in portion sizes until needed.

Makes about 1 litre



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