White chicken stock
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 2 L |
Ingredients
- water
- 5 ml olive oil
- 1 bouquet garni
- 2 leeks
- 420 g onion
- 100 g celery
- 1 kg chicken bones or carcass, fat and skin removed
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Cooking Instructions
- Wash and cut all your vegetable into roughly 1-2cm pieces.
- Add the olive oil to a pot, warm it up and sweat the vegetables for 5 minutes. The vegetables should not have any colour. Add the bones.
- Top up with cold water and add the bouquet garni. Skim any impurities and fat that surface.
- Bring to the boil and reduce heat to a simmer.
- Continuously skim the stock.
- Simmer for at least three hours or until desired strength.
- Strain the stock though a fine sieve or muslin cloth. Discard the bones and vegetables.
- Store in the fridge or reduce this the stock further to about 400ml and freeze in ice trays to use in cooking when required.
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