Chicken Stock

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LUNCH/DINNER

Chicken Stock

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• Portions: 2L
• Cooking Time: 12´- 12´
  Preparation Time: 10´

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• Ingredients:

• bones from roast chicken 1 bird (s)
• 1 roughly chopped carrots
• 1 roughly chopped onion
• 1 roughly chopped parsnip
• 1 roughly chopped celery stick
• 1 roughly chopped leek (well cleaned)
• 2 bay leaf
• 2 parsley stalks
• 4 peppercorns
• 2 garlic cloves
• 2 liters cold water
• 0,5 tbsp extra-virgin olive oil
• pinch of salt if using

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METHOD

1. Put all ingredients together in a large sauce pan, bring to the boil, lower the heat and simmer slowly for about 2hrs, skimming impurities/scum rising to the surface a couple of times.

2. If using a pressure cooker, you can more than half the time as 40min shpuld do the job, but remember to remove any foam/scum as you remove the lid

3. Put the stock through a very fine sieve squeezing the juices from the veg and chicken with tongs or a wooden spoon. You can also use a muslin cloth but takes much longer and since you do not need a completely clear broth, the sieve should be more than enough.[/vc_column_text][vc_column_text el_class=”preparacion”]

VARIANTS

You can use raw chicken legs and shred the meat after making the stock to be added to soups/purees/pies. The flavour will not be as complex but healthy and delicious nevertheless! [/vc_column_text][/vc_column][/vc_row][/vc_section]