Poultry Stock

Use the chicken from this stock cooled for leaf salads or hot as a main course with vegetables (and keep the stock).

Preparing the chicken stock:

Place the vegetables, except the onion, in the bottom of a large pot. On top of it the chicken with the giblets, the calf’s foot (assuming that you use it), the onion, the bouquet garni, the peppercorns and salt of choice form.

Pour the water and let the whole thing bubble up leisurely. Skim off the foam with a skimmer, then reduce the temperature and put the pot lid halfway on. Simmer for 3 hours, skimming off foam repeatedly after the first 15 min. Add water during the cooking time to cover the chicken.

Allow to cool, remove chicken, giblets and calf’s foot. Pour vegetables and liquid through a sieve lined with a muslin cloth wrung out in hot water. Squeeze well to obtain as much clear soup as possible.

Cool the liquid obtained completely, then remove the fat that has collected on the surface.

Keep covered in the refrigerator for up to 4 days, in the freezer for up to 3 months. Allow to bubble before further use.

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