Chicken Stock

Makes about 1,5 Litres

• 1 Kg of raw Chicken. You can use the whole chicken, chicken carcasses or bony joins (wings or drumsticks are best) but not visceras.
• 1,5 big Onions, peeled and chopped.
• 2 Celery stalks, washed and chopped.
• 1 Leek, cleaned and roughly chopped.
• 2 Carrots, peeled and chopped.
• 2 Garlic cloves, smahed.
• 2,5 L. cold Water.
• 1 dried Bay leave.
• 1 sprig of fresh Thyme.

Directions

• If we have a whole chicken we keep the breasts aside for another recipe.
• Wash the chicken to remove any blood from it as it would give a bitter taste, and cut the chicken in quarters.
• Put chicken into a large pan. Add cold water until it completely covers the chicken and bring to the boil.
• With a metal spoon, skim off any scum that rises to the surface.
• Place in it all the others ingredients and bring just to the boil, again.
• Reduce the heat and simmer for 4 hours (or 1:30 hours in a pressure cooker).
• De-scum occasionally.
• Strain the stock though a fine mesh strainer and use or store as required.
• Separate the chicken meat from the bones to use it in other recipes (“Croquetas”, Soups, Pasta, Salads, Sandwiches,…)