Ingredients for Chicken Stock
3kg Chicken bones, chopped
5L Water
1 Onion
4 Sticks of celery
1 Head of garlic
1 Leek
Parsley stalks, 10 crushed peppercorns
Chicken Stock recipe method
- Place veg in the pot first then place the bones on top.
- Fill with cold water, bring to the boil then reduce heat so temperature of the liquid is 75-90c don’t boil.
- Cook for approx 10 hours, skim as required to remove impurities.
- Infuse for 4 hours.
- Strain
Freeze in handy size containers ready for use, forms the basis of dishes such as: Quail Consomme, Crab Lasagne, Truffle Risotto, Celeriac & Parmesan Veloute and Lamb stock
Original recipe used in 1 Michelin star kitchen.