Chicken Stock

From 'Eat Mexico' by Lesley Tellez
Chicken Stock This recipe is an essential part of many other recipes. Mexican Chicken Stock isn't as rich or as heavy as a classic European stock, and uses less ingredients to flavour it.

  • 1.3kg chicken pieces, excess fat trimmed
  • 225g chicken feet
  • ½ medium onion, quartered and unpeeled
  • 2 garlic cloves, peeled
  1. Place the chicken pieces and feet in a large, deep saucepan with enough water to cover. Add the onion and garlic and bring to the boil.
  2. Skim off any foam or scum that rises to the surface, then reduce the heat to medium low and simmer uncovered.
  3. Remove the thighs and drumsticks when the meat is tender, after about 25 minutes. When cool enough to handle, shred the meat and return the bones to the pan.
    1. Save the meat for another use.
  4. Simmer the stock for a further 2 ½ hours, uncovered, adding more water if necessary. Leave to cool.
  5. Refrigerate the stock overnight. In the morning, scoop off any fat that has accumulated on the surface.
  6. Warm the stock, strain, and leave to cool. The stock is ready to use, or freeze for future use.