Chicken Stock

Ingredients

• 2 onions
• 3 Carrots
• 3 stalks celery (with greens)
• 1 handful parsley
• 1 tsp peppercorns
• 3 Juniper berries
• 2 Bay leaves
• 1 chicken (≈1.4 kg)

Instructions

1. 1.

   Set up the chicken stock: peel and quarter the onions. Peel the carrots and cut into large pieces. Wash, trim, and roughly chop the celery. Rinse the parsley and add it with the vegetables to a large pot. Add the peppercorns, juniper berries, and bay leaves. Place the chicken on top. Pour in about 3 l of water. Bring to a boil, then simmer gently for about 2 hours, skimming off any foam.

2. 2.

   Remove the finished golden stock from the heat, lift out the chicken for other uses, strain the stock through a fine sieve into a container, and let it cool in a large jug. Skim off the fat layer with a spoon when cold.

3. 3.

   Use the broth for soup or sauce as desired.