Ref: 385
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Meat
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep
1200 ml
water
1 chicken raw or cooked leftovers chopped into quarters
1 onion med chopped
1 celery stick chopped
1 leek sliced thinly
2 carrot med thinly chopped
3 garlic cloves chopped
2 bay leaf
1 tsp
dried rosemary
1 tsp
dried thyme
2 tbsp
fresh parsley roughly chopped
1/2 tsp
black pepper freshly ground
Method
Step 1
Place all the ingredients in a saucepan & simmer for 2 to 3 hour with a lid on, skim off any froth from the surface with a slotted spoon from time to time.
Step 2
Remove from the heat & allow to cool to warm, place a piece of muslin cloth or a clean cotton tea towel into a bowl, pour stock into the bowl, then lift muslin cloth/towel around the edges allowing liquid to escape, when this is done twist cloth to extract all the liquid.
Step 3
Use stock within a day or 2 if stored in the fridge or freeze in pots
Suggestion & Tips
Use stock within a day or 2 if stored in the fridge or freeze in pots