Manu’s White Chicken Stock


Never have I found so many great recipes as I have in Manu Feildel’s cookbook – Manu’s French Kitchen. Seriously – buy the book. I feel bad copying some of the recipes here but I really want all my favourite recipes in one handy place. All his stocks are great – I make a big batch and then freeze them. So much better than shop-bought.

Ingredients

  • 1kg chicken bones, rinsed well (chicken carcass from butcher)
  • 3 litres water
  • 1 carrot diced
  • 1 onion diced
  • 1 small leek, white part only, diced
  • 1 stalk celery diced
  • 1 clove garlic
  • 1 bouquet garni

Method

  1. Place chicken bones and water in a large saucepan or stockpot. Bring to the boil over medium heat, skimming any impurities from the surface.
  2. Add the carrot, onion, leek, celery, garlic and bouquet garni and return to boil. Reduce the heat to low and simmer for 3 hours, skimming regularly.
  3. Strain the stock through a fine-mesh sieve (I use muslin cloth in a normal sieve) sitting over a large bowl and discard the solids. To keep the stock as clear as possible, don’t press on the vegetables when straining.
  4. Cool to room temperature, the refrigerate till cold. The fat will solidify on top making it easy to remove and discard.
  5. Refrigerate for up to 7 days or freeze for up to 3 months (I freeze in ice cubes and know they are equal to about 20mls each).

Makes about 2 Litres

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