Chicken Stock

Prep: 15 mins
Cooking: 1 hr 15 mins
Other:
Total: 1 hr 30 mins

Ingredients

Place the chicken parts in a large, deep pot with cold water to cover. Bring slowly to a boil, regularly skimming off any scum and froth that form on the top. Squeeze in a few drops of lemon juice from time to time to keep the stock clear.

Meanwhile, using kitchen string, make a bouquet by tying the bay leaf and the parsley and thyme sprigs together. Reduce the heat to low and add the ried herbs, celery and peppercorns to the pot. Cover with the lid slightly ajar and simmer gently for 1 hour. Add water as needed to keep the chicken covered. Do not allow the sock to return to a boil or it will become cloudy. Season to taste with salt.

Remove the pot from the heat. Strain the sock into a bowl, season to taste with salt and let cool. Cover and refrigerate, then lift off and discard the fat that solidifies on top before using

Make about 6 cups (48 fl oz).