The Well Hung Meat Company

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Welcome to the Well Hung Meat Company
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  • Basic Chicken Stock

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Taste of the West Gold Award 2013
Taste of the West Silver Award 2013
Taste of the West Silver 2012
Great Taste Awards
Soil Association 2010
SA Natural and Organic Awards 2010
Taste west award 2009 bronze
Organic food awards Winner 2009
Organic food awards Commended 2009
Great taste gold 2009
Taste west award 2008 silver
Taste west award 2008 bronze
Taste west award 2007 gold
Taste west award 2007 silver
Taste west award 2007 bronze
Organic Industry Award 2006
Organic food awards Gold 2006
Organic food awards Wiiner
Organic food awards Commended 2004
Organic food awards Wiiner 2001
Soil association organic standard
We are an award winning organic butcher and Food and Drink Devon member

Basic Chicken Stock

Ingredients

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

Method

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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Chicken (whole)

Hung for 2-3 days for a richer taste and more succulent texture – the perfect roast bird for any time of year. This item is sold in 1.2kg, 1.8kg and...

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