Recipe information
Yield
serves 6
Ingredients
1 chicken or 1 chicken carcass or enough wings and giblets for a good stock
1 large onion, quartered
2 carrots, cut into pieces
2 stalks celery with leaves
2 bay leaves
Bunch of parsley stalks
2 sprigs of thyme
Salt and pepper
Preparation
Step 1
Put all the ingredients for the stock in a large saucepan and cover with about 2 1/2 quarts (10 cups) water. Bring to the boil, remove any scum, then reduce the heat and simmer for 1 1/2 hours.
Step 2
Ladle off any fat from the surface and strain through a sieve, then return to the pan, taste, and adjust the seasoning.
Meat Stock
Step 3
Instead of the chicken, have a knuckle of veal or lamb, or 1 or 2 marrow bones with 1/2 pound meat. Blanch the bones in boiling water for 1–2 minutes, then throw the water out. Then cook as above, with the same other ingredients, for 2 hours.
