Chicken stock
.jpeg)
Ingredients
2 kg Chicken carcasses
2 kg Chicken necks
100 gr Selery
100 gr Celeriac
100 gr Leek
150 gr Onion
4 cloves Garlic
4 gr Black pepper grains
2 gr Coriander seeds
2 Sprigs Rosemary
4 sprigs Thyme
2 Bayleaves
Preparation
Place the chicken carcasses and necks under water and bring to the boil. Meanwhile, cut the vegetables into bite-sized pieces and wash well.
Once the water boils, reduce the heat and remove the foam. Now add the vegetables to the stock together with the garlic, pepper, coriander seeds and herbs. Make sure everything is submerged in water and steep gently for 6 hours. Now drain the stock and let it drain for 30 minutes so you don't waste anything.
Bring it to the boil again so that the fat floats to the top and you can easily remove it. Reduce the stock by 1/4th.
Then strain through a sieve lined with kitchen paper and freeze as icecubes!
.jpeg)
