Simmer chicken stock gently for at least two and a half to three hours, and 6–8 hours for a stock rich in gelatin. Half an hour is enough only in a pressure cooker.
| # | What to do | How long |
|---|---|---|
| 1 | Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon | 5 min |
| 2 | Turn down and simmer gently 2.5–3 hours | 2 hr 45 min |
| 3 | Strain, divide into containers and freeze | 3 min |
The full recipe: Chicken stock →
