Chicken stock

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 5
Servings 0


  • 1
    leftover roast chicken carcass
  • 1
    medium onion, halved
  • 1
    celery stick, chopped
  • 1
    carrot, chopped
  • 1
    bouquet garni


Break the carcass up to fit into a 5 litre saucepan. Add the vegetables and bouquet garni. Stir, then add cold water to cover the ingredients well. Bring to the boil over high heat. Skim off any scum, then lower the heat to a gentle simmer. Cover and cook for 2 1/2-3 hours. Ladle the pan contents into a colander set over a large bowl. Allow the stock to strain through.

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