Escoffier's recipe for clear chicken stock.

A simple chicken stock recipe with subtle flavors. This is an essential stock to add to your culinary toolkit; easy to make and useful for many dishes.

INGREDIENTS

• Chicken bones.  You can use the following:

  2 chicken carcasses (chopped in medium-sized pieces)

  4 chicken wings (chopped in half)

  4 chicken necks (chopped in 2)

• 2 litres (8 cups) of water

• 1 medium-sized carrot (100 grams)

• 1 medium-sized onion (100 grams)

• 1 celery stalk (100 grams)

• 1 bouquet garni (piece of leek, 2 bay leaves, parsley stalks, celery leaves, thyme)

• 4 cloves

NOTES

• No salt or pepper is required for this white stock.

PROCEDURE

1. Halve the onion and push 2 cloves into each half.

2. Slice the carrot into thick slices and do the same with the celery.

3. Bring the water to a boil in a large pot and put in all of the chicken carcasses and bones. Leave to boil for 2 minutes and them from the pot and rinse in a strainer under cold water to clean them.

4. Discard the water from the pot, clean it and return the chicken pieces and pour in enough water to cover them.  Place the pot on high heat and bring the water to a boil again.

5. When the water boils, add the carrot, celery, onions and bouquet garni to the pot and reduce the heat to low. Leave to simmer with the lid on for 45 minutes. Turn off the heat and allow the stock to cool for at least an hour to allow the flavours to further infuse.

6. Remove the chicken pieces and vegetables and filter the stock through a sieve into a container. You can use it immediately but for best results refrigerate overnight before use. The stock can also be stored in the freezer for up to 3 months.