2 Onions; chopped
2 Celery ribs; chopped
2 Leeks; chopped
25 g Unsalted butter (1 oz)
1 cl Garlic; crushed
1 Bay leaf
1 Fresh thyme sprig
2 Black peppercorns; up to 3
2 kg Chicken (4 lb); chopped
3 3/8 l Water (6 pt)
In a large stock pot, lightly soften the vegetables in butter without
coloring. Add the garlic, bay leaf, thyme, peppercorns, and chopped
chicken. Cover with the cold water and bring to a simmer, skimming
all the time. Allow the stock to simmer for 2-3 hours, then drain
through a sieve. The stock is now ready to use and will keep well
chilled or frozen.
Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
