Chicken Stock

Ingredients:

3 kg chicken bones

5 L cold water

1 tbsp salt

450 gr  diced classic mirepoix,

1 sachet d’epices*

Method:

Rinse the bones and add them to a stockpot. Add the water and salt, slowly bring to a simmer while skimming the surface when and if needed. Add the mirepoix and sachet and continue to simmer for 1 more hour. Strain the stock and use it or cool it for later use.

Notes: Replace the chicken bones with either beef,veal or turkey bones to create white stocks from them.

*Sachet D’epices is the combination of the below ingredients wrapped in cheesecloth.

3 parsley stems

1 thyme sprig

1 bay leaf

1 tsp peppercorns

1 garlic clove