Chicken Stock

1. Add either raw chicken bones, the carcass, or the bones and scarps from a cooked chicken into a large stockpot with carrots, celery, onions and a bouquet garni of fresh herbs. Add water and bring to the boil.
2. Simmer for 2-3 hours, skimming frequently. Ladle through a fine sieve and season to taste. Let cool and refrigetate for up to 3 days. Lift any congealed fat from the surface with a slotted spoon.



Posted on February 24, 2014, in ម្ហូប. Bookmark the permalink. Leave a comment.

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