Chicken stock for pot au feu
Last update: April 13, 2012.
- Washed bones from the chicken carcass and the 6 pieces of wing
- 1 chicken stock cube
- 1 leek, roughly chopped and washed
- 1 medium onion, peeled and roughly chopped
- 1 stick of celery, roughly chopped and washed
- 1 large clove of garlic, peeled
- 10 white or black peppercorns
- A few sprigs of thyme
- 1 bay leaf
- Put all the ingredients into a saucepan and cover with about 3 litres of water (with a stock cube dissolved in it).
- Add half a teaspoon of salt, bring to the boil, skim and simmer gently for 1 hour.
- Remove the central section of the chicken wing with a slotted spoon, leave to cool for a few minutes.
- Carefully pull out the bones, leaving the wings intact and put them to one side to use in the pot au feu.
- Continue to simmer for another 30 minutes, topping up with water if necessary, then strain through a colander, reserving the bones to get some flakes of meat for the garnish.
- Keep this meat for the soup (you’ll be surprised how much there is).
- Reserve about 400ml stock for the pot au feu and use the rest for, for example, creamed chicken and tarragon soup..