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Chicken or White Stock
Contributed By: Admin

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring


1 onion
4 cloves
1 carrot
2 leeks
2 celery sticks
1 chicken carcass, cooked or raw, or 675 g / 1 lb veal bones cut into pieces
1 bouquet garni
8 black peppercorns
2.5 ml / tsp salt





1.  Cut the onion into quarters and spike each quarter with a clove. Roughly chop the remaining vegetables.

2.  Place all the vegetables in a large saucepan.

3.  Break up the chicken carcass. Add the pieces, or the veal bones, if using, to the vegetables with the remaining ingredients.

4.  Cover with 1.75 litres / 3pints / 7 cups water. Bring to the boil, skim the surface and simmer, partially
covered, for 2 hours.

5.  Strain the stock into a bowl and allow to cool. When cold, remove the hardened fat before using. Store the stock for up to 4 days in the fridge.


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