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chicken stock 2
ingredients:
2500 gr chicken bones
3 carrots
3 onions
8 celery stalks
1 tsp black peppercorns
2 bay leaves
2 sprigs thyme
1 star anise
2 tablespoons soy sauce
4 cm ginger, crushed
1/4 bunch celery leaves
water
Preparation:
Wash the bones and place them in a saucepan with enough water to cover the bones for 5cm and bring it gently to a boil and skim regular the impurities off. Gently boil gently for 1 hour until the fat rises to the top and skim it off. Cut the onions, celery and carrots coarsely and add it along with the peppercorns, bay leaves, thyme, parsley / celery, star anise, ginger and soy sauce to the boil and simmer gently pulling it 3-4 hours . Strain the broth and let cool.
