Chicken Stock from Le Caprice by AA Gill and Mark Hix
Wash the chicken bones to remove any blood. Put them into a pot with the rest of the ingredients and cover everything with cold water. Bring to the boil, skim off any scum that forms, and simmer fo...
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Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Slotted spoon
- Ladle
- Mixing bowl
Ingredients
- 2 kg chicken bones, chopped
- 3 medium leeks, trimmed, washed and chopped
- 3 medium onions, chopped
- 1 small head celery, chopped
- 20 black peppercorns
- 1 bay leaf
- 10 g thyme
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