Chicken Stock
Makes / serves: About 1.2–1.5 litres
Your method, with draft quantities
Method
- Put ingredients in a pot with enough water to cover.
- Bring just to simmer, skim, then keep at a very gentle simmer for 3 hours.
- Strain without forcing solids, taste before salting.
- Cool quickly in smaller containers, refrigerate and use within 48 hours or freeze.
Recipe details
Fraser’s vegetable combination retained; smaller peppercorn quantity is a proposed starting point. Keep salt light if stock will be reduced.