Chicken Stock

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Ingredients
  • 2 1/4 pounds chicken carcass (1 kg)
  • 1 onion
  • 1 small leek
  • 1 carrot
  • 1/2 celery rib
  • 1 bay leaf
  • 1 sprig thyme
  • 3 sprigs parsley
  • 10 white peppercorns
  • 1 teaspoon coarse salt

Instructions

Step 1: Chicken Stock

Cut the chicken carcasses into large pieces. Place them into a pot, cover well with water, and bring to the boil. Skim off the impurities that form on the surface.

Meanwhile, peel and quarter 1 onion. Trim and wash the leek, carrot, and celery, and cut into large chunks.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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