Chicken stock (2)

This recipe requires preparation in advance!

This particular recipe can be made using the bones of any combination of fowl. I used a mixture of chicken, pheasant, duck, quail and also duck giblets.

Chicken stock (2)

Mixed fowl stock
Servings:	Servings: 6 - Makes 1.8 litres
Calories per serving:	989
Ready in:	1 day, 3 hours 45 minutes
Prep. time:	1 day, 3 hours 15 minutes
Cook time:	3 hours 30 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review We still make this now 4.6/5 Be nice to make an ice-filtered version of this too User:Chef

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg of mixed bones (I used about 1.3 kg of frozen bones)
• 400 g each (after cleaning and peeling) of leeks and carrots, cut into chunks
• Few sprigs of parsley
• Celery leaves and celery - quantity depends on how leafy your celery is
• 6 bulbs of garlic, separated into cloves but not peeled.
• 4 bay leaves
• 12 white peppercorns
• 6 blades of mace
• 4 sprigs of rosemary
• 3.5 litres bottled or filtered water - this reduces the need for skimming

• 

  Straining the stock through cheesecloth

• 

  Before adding the water

Method

1. Place all of the ingredients in a large stockpot.
2. Bring to boil and simmer for 3.5 hours.
3. Strain through a colander.
4. Strain again through a colander which has been lined with cheesecloth.
5. Return stock to washed out pan and leave until cool.
6. Place in fridge overnight and then remove the fat which will have hardened on the top.
7. Bring to the boil again and allow to cool somewhat.
8. Pour into 4 Lock&Lock or other containers and allow to go completely cool.
9. Refrigerate for several hours.
10. Remove any surplus fat that may and will have risen to the surface, then freeze.
11. When you come to use the stock, filter it again, using the method given for ice filtered consommé.

See also

• Chicken stock (1)
• The trick to making crystal-clear stock: Ice filtered consommé

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