Ingredients
- 2 chicken carcasses
- 1 onion, quartered
- 1 carrot, cut into pieces
- 1 celery stalk, cut into pieces
- 2 garlic cloves, crushed
- 1 bouquet garni (thyme, bay leaf, parsley)
- 3 L cold water
- Salt and pepper to taste
Preparation
Place chicken carcasses in a large pot with vegetables, garlic and bouquet garni. Cover with cold water. Bring to the boil, then reduce heat to low and simmer for 2 to 3 hours, skimming regularly. Strain the stock and use immediately or freeze for future use.
