Chicken stock or broth

🧂 Ingredients

• 1.4 kg whole chicken or 800 gr chicken carcasses

  feet, wings
• 1 carrot
• 1 onion
• 1 garlic clove
• 1 celery stalk
• ½ leek
• 1 bouquet garni
• 10 peppercorns

Instructions

• 1 Place the whole chicken or the carcass in a large cooking pot and cover with
  cold water before bringing to the boil (blanchir).
• 2 Drain out the water and refill the cooking pot with water. Meanwhile, wash, peel
  and cut the vegetables into large pieces and add to the pot with the chicken and
  seasoning.
• 3 Bring to the boil and simmer for 1 hour (whole chicken) and 30 minutes (carcass
  and wings).
• 4 Remove the chicken and veggies, allow to cool down and refrigerate for any other
  recipe. (carcasses can be discarded)
• 5 Pass the broth through a sieve.

Nutrition Info