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.