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Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 2 lbs chicken bones (wings or whole carcass)
- 3 None onions, quartered
- 3 None carrots, roughly chopped
- 2 None celery stalks with leaves, roughly chopped
- 1 None leek, trimmed, sliced
- 1 None turnip, roughly chopped
- 1 None parsnip, roughly chopped
- 4 None parsley sprigs, plus extra chopped, to serve
- 4 None thyme sprigs
- 2 None bay leaves, fresh or dried
- 8 None black peppercorns
Method
- Place bones in a large saucepan with onion, carrot, celery, leek, turnip, parsnip, parsley sprigs, thyme, bay leaves and peppercorns. Cover with water.
- Bring to a boil over a high heat and remove any scum and fat that rises to the surface. Reduce heat to low. Cover and simmer for 2-3 hours, skimming surface. Add extra water, if necessary, to ensure bones are always covered. Season to taste.
- Strain the stock through a fine sieve and cool. If time permits, chill overnight and then remove any fat solids from the surface. Reheat as required and serve hot, sprinkled with the extra parsley.
