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Chicken Stock

Chicken Stock
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Chicken Stock

Ingredients

  • 1.4 kg x 6 whole fresh Chickens cut into pieces
  • 13 L cold Water
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Method

  1. Place the chicken pieces in a large stockpot and add the cold water.
  2. Bring to the boil, then reduce heat and simmer gently for about 3 hours.
  3. Skim the stock well at regular intervals to remove any impurities from the surface.
  4. Strain the stock carefully through a muslin- lined chinois or very fine strainer.
  5. Discard the chicken pieces and allow the stock to cool.
  6. Store in refrigerator and use as needed.
  7. Discard after 3 or 4 days.
  8. This stock can also be frozen.
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