Chicken stock

This is one of the most useful of all stocks, frequently specified in recipes.

MAKES ABOUT 1.25 L [3 pt]
- 1.40-1.60 kg [3-3½ lb] boiling fowl
- 700 g [1½ lb] knuckle of veal, chopped and blanched
- 2 large carrots, cut into quarters
- 2 Spanish onions, cut into quarters
- 1 leek, thickly sliced
- 1 celery stick, sliced
- bouquet garni
- salt
- 6 white peppercorns

1. Put the chicken giblets (excluding liver) and veal in a large pan. Add vegetables, pour on 3.25 L [6 pt] water and bring slowly to the boil.
2. Remove scum with a slotted spoon.
3. Add bouquet garni, pepper and a little salt and bring back to the boil.
4. Reduce heat, half cover the pan and simmer very gently for 2½-3 hours until the meat falls away from the bone. Skim and top up with boiling water if the level of the liquid falls below the top of ingredients.
5. Strain, de-grease, reduce, strain again, and adjust seasoning to taste.

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- Second chicken stock: re-use the carcass with fresh vegetables (1 carrot, 1 leek, 1 onion, 50 g [2 oz] mushroom stalks or peelings), herbs and 1.40 L [2½ pt] water to make a second stock.

- Giblet stock: wash the liver, gizzard and heart. Wash and scald the feet if you have them, scrape away the scales and nip off claws with pliers. Put everything in a saucepan together with a piece of celery, half of onion and a bouquet garni. Stew gently for ¾-1 hour. Strain, de-grease and use for gravies or soups.
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