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Basic Chicken Stock


1 cooked chicken carcass

2 celery sticks, roughly chopped

2 leeks, roughly chopped

1 large onion, roughly chopped

2 carrots, roughly chopped

1/2 head of garlic

1 large thyme sprig

Handful of parsley


Put the chicken carcass into a large stockpot, cover with 2½ litres water and bring to the boil.  Using a large metal spoon, skim off any white scum from the surface.

Add the vegetables, herbs and garlic to the pan. Return to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 2½ hours, skimming occasionally.

Strain the stock through a colander lined with wet muslin into a large, heatproof bowl. Discard all the debris. Reduce the stock over a high heat for a stronger flavour, if desired. Cool, chill and use the stock within 3 days or freeze in portions.

Source: Gordon Ramsay

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The Well Hung Meat Company

Tordean Farm, Dean Prior
Buckfastleigh, Devon, TQ11 0LY
Tel: 01364 643 087

Registered in England No. 06882730
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