White chicken stock
Ingredients
- 1 pcs chicken
- 800 g leek
- 800 g carrots
- 600 g onion
- 100 g celery
- 0,1 g pepper
- 5 l water
- 1 g salt
Bouquet garni
- 2 branches thym
- 1 leaf mace
- 3 leaf bay leaf
- 2 branches parsely
Instructions
- Cut the chicken into 4 pieces. Peel and wash the vegetables. Cut the onion into 4 pieces. Cut the other vegetables into a mire poix (big cubes). Place all the ingredients in a tall pot and cover generously with water. Add the bouquet garni tight up with rope into a leek leave. Season slightly and cook on low heat during 4 to 6 hours. Skim time to time. Strain and pour through a fine sieve. Store in a refrigerated place and freeze if necessary for later use.
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