Chicken Stock from New York Cult Recipes by Marc Grossman
Transform your chicken carcass into precious stock, a base ingredient in any number of soups and sauces.
Ingredients
- 150 g (5½ oz) onion, 50 g (1¾ oz) carrot, 50 g (1¾ oz) celery
- 3 litres (100 fl oz) cold water
- 250 g (9 oz) cooked chicken carcass (skin and meat removed)
- 1 bunch parsley, 2 bay leaves
- 2 teaspoons salt and 1 teaspoon peppercorns
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