Homemade chicken stock
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, pot (large), slotted spoon, fine sieve
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Step 1/ 3
- 4 stalks celery
- 4 carrots
- 2 leek
- 4 onions
- 4 garlic
- cutting board
- knife
Roughly chop the celery stalks, carrots, and leek into large pieces. Quarter the onions and crush the garlic cloves with the side of the knife.
Step 2/ 3
- 2 whole chicken
- 4 bay leaves
- 10 allspice berries
- 2 tsp black peppercorn
- 5 l water
- pot (large)
Rinse the chicken under cold running water. Place in a large pot, add all the chopped vegetables, garlic, onion, bay leaves, allspice berries, and peppercorns to the pot. Pour in the water and slowly bring to a boil over medium-low heat. Reduce heat to maintain a low simmer and let cook for approx. 2 hrs.
Step 3/ 3
- slotted spoon
- fine sieve
If foam settles on the surface, skim it off with a slotted spoon. Remove the chicken and vegetables and use as desired. Strain the stock through a sieve once or twice, according to preference. Enjoy!
Enjoy your meal!
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