Italian Food Explained

Chicken stock

As it’s so important to use good stock, I thought I’d include a recipe. This one came from Gordon Ramsay.

chicken stock ingredients

1 cooked or raw chicken carcass
  2 celery sticks — roughly chopped
  2 leeks — roughly chopped
  1 large onion — roughly chopped
  2 carrots — roughly chopped
  1 large thyme sprig (optional)
  1 handful parsley stalks
  1/2 head garlic

  • Put the chicken carcasses into a 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, parsley 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 for a stronger flavour, if desired. Cool, chill and use the stock within 3 days or freeze in portions.

chicken stock finished


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