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Chicken stock

Italian recipe

Chicken stock, Cook Expert

Preparation : 10 min Resting : -
Cooking : 1 hr 30 min Equipment :
Difficulty :
Rating :
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Serves 6 people :
1,5 litres water
2 carrots (200 g)
1 celery stick
2 onions
2 cloves
1 bay leaf
500 g chicken
Salt & pepper
1Wash and peel the vegetables, cut into chunks and place in the bowl with the water, herbs and chicken. Run the STEAM programme for 90 minutes.
2Strain the stock, but do not discard the vegetables, as they can be used to make soup or served cold in a salad, dressed with a little olive oil. The stock will keep in the fridge for 3 days.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016 - IT version
Chef’s tip

Homemade stock is extremely easy to make and can be used in a wide range of dishes, including risottos, roasts and stews. Extremely rich in vitamins and mineral salts, it is a healthy alternative to shop-bought stock cubes, which can contain artificial preservatives and high levels of monosodium glutamate.


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As a newey to this I tried the chicken stock recipe but found on leaving it (to do other things) it had almost boiled dry. Next time I will try the simmer with no speed as I use bones but I found it quite misleading.