Chicken Stock Recipe

You can make chicken stock by simply cooking chicken carcasses in water. You can also add many more ingredients, such as lemon grass and garlic. This version falls somewhere in between.

Ingredients : Makes 1.3 liters

1.5 kg

2.5 liters

1

2

5 cm

1 teaspoon

Chicken backs, necks and wings, as skinless and fat free as possible

Water

Large onion

Carrots

Fresh root ginger

Salt

• Put all the ingredients into a large saucepan and bring slowly to the boil.

• Reduce the heat and simmer, covered for 2 hours, skimming the surface occasionally with a slotted spoon. Strain, without pressing the vegetables, and allow to cool

• If you refrigerate the stock overnight, any fat in it will rise to the surface and you will be able to remove it easily.

• You can use the stock you need immediately, and freeze the rest for the future.