Chicken stock for pot au feu

  • 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
  1. Put all the ingredients into a saucepan and cover with about 3 litres of water (with a stock cube dissolved in it).
  2. Add half a teaspoon of salt, bring to the boil, skim and simmer gently for 1 hour.
  3. Remove the central section of the chicken wing with a slotted spoon, leave to cool for a few minutes.
  4. Carefully pull out the bones, leaving the wings intact and put them to one side to use in the pot au feu.
  5. 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.
  6. Keep this meat for the soup (you’ll be surprised how much there is).
  7. Reserve about 400ml stock for the pot au feu and use the rest for, for example,  creamed chicken and tarragon soup..
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