Petitchef

Chicken broth

Main Dish
4 servings
25 min
20 min
Very Easy

Ingredients

Number of serving: 4
4 kg Chicken Bones

8 L Cold water

1 tsp Rock Salt

1 tsp Migonette Pepper

1 small Carrot

1 small White Leek

2 Celery stalks

1 Onion

1 Bouquet Garni

2 Garlic Gloves

1 Cloves

Preparation

  • Remove excess fat from chicken then rinse under cold running water
  • Combined chicken with cold water in a large saucepan. Bring to a boil then reduce to a simmer. Skim off surface foam.
  • Roughly chopped the onion, carrot and celery, then add to the saucepan. Add salt, pepper, bouquet garni and garlic.
  • Simmer 1 to 1½ hours, skimming off surface foam and/or degreasing if necessary.
  • Strain stock through a fine strainer. Cool and refrigerate.

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