Chicken Stock Recipe

Ingredients

Chicken bones 3 kg

Water 6 ltr
Leeks 100 g
Onion studded 150 g
Carrots 200 g
Bouquet garni.
Peppercorns (white)
Salt 10 g

Method

1. Place the bone into a suitable pan and add the water and bring to the boil.
2. Skim as required.
3. Add the peeled whole vegetables, bouquet garni and peppercorns and allow simmering for two hours.
4. Remove any scum and pass the stock through a fine strainer or muslin.

White Stock Recipe

Ingredients

Beef bones 2.5 kg

Carrots 250 g
Bouquet garni. 1 small
Leeks 120 g
Water 8 ltr
Onions 120 g
Celery 60 g


Method

1. Cut bones into 4in/10cm lengths, remove any marrow fat and place bones into a saucepan.
2. Cover with cold water and bring to the boil, skim and simmer for 4 hours.
3. Add the peeled whole vegetables and bouquet garni and allow simmering for a further 2 hours.
4. Make a final skimming to remove excess fat.
5. Pass the liquid through a fine cloth into a clean pot. Return to the stove and reboil.