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Chicken Stock

Chicken Stock


  • 1.4 kg x 6 whole fresh Chickens cut into pieces

  • 13 L cold Water


  • 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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