Ingredients

Method

This recipe makes 3-4 litres/ 6pints of stock. First prepare the mirepoix but chopping all the vegetables to about the same size chunks. Fry in a pan until browned.

Make a Bouquet Garni by placing all the herbs and the peppercorns (parsley, bay leaf, peppercorns, thyme, rosemary) in a muslin cloth and tie together with a piece of string and set aside. This will be added to the stock one hour before the end of the simmer.

Meanwhile, deglaze the pan with the mirepoix in with 1/2 bottle of white wine.

Wash 8 Chicken carcasses and roast them in the oven until they are evenly roasted.

Cover the carcasses with cold water and gently simmer . Skim the top when necessary and add more water when necessary and simmer for 6 hours in total but after 5 hours add the bouquet garni.

Strain through a chinois or colander lined with a muslin cloth.

Reduce by half.

N.B. To make a white chicken stock follow the same recipe however do not brown the vegetables, or roast the carcasses and do not include the wine.