Prep
15 minCook
2 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 1 chicken or boiling fowl, skinned and trimmed of visible fat | |
| 1 onion 1 carrot | |
| 1 celery stick salt |
| 1. | It is best to use a boiling fowl, if you can find one, asit produces a more delicate flavour than a chicken and is less likely to be intensively raised. |
| 2. | Place the bird and vegetables in a large saucepan and add a pinch of salt and water to cover. Bring to the boil over a medium-high hoat, then lower the heat and simmer for at least 2 hours, occasionally skimming off any scum that rises to the surface. |
| 3. | Strain through a wire mesh strainer into a bowl, leave to cool, then chill in the refrigerator. |
| 4. | When the fat has solidified on the surface, remove and discard it. Chicken stock may be served as a broth with small gnocchi, julienne vegetables or small omelettes cut into thin strips. |
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