Thai Chicken Stock Recipes

Ingredients :

3.5lb boiling chicken

1lb chicken giblets

1 onion, halved

2 celery sticks, including leaves, roughly chopped

2 garlic cloves

1 lemon grass stalk, roughly chopped

10 black peppercorns

3 pints water

1 lime leaf

3 large red chilies

1. Put the chicken into a large heavy-bottomed saucepan or casserole with the giblets, onion, carrot and celery and just cover them with cold water.
2. Place over a very low heat and bring to the boil as slowly as possible, about 50 minutes.
3. When it begins to simmer, remove the scum from the top until only white foam rises.
4. Add the remaining ingredients and cook slowly for 120 minutes, covered.
5. Use a heat diffuser if you need to.
6. Remove the chicken and set aside for another use.
7. Strain the stock without pressing the juices from the vegetables - this helps to keep it clear.
8. You can use as much as you need immediately and freeze the rest for future use.

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