Poultry Stock – Johanna Maier

Clean and chop the vegetables. Also chop the poultry cuttings and put them on the stove with the rest of the ingredients, covered with cold water.

Cook gently at low temperature for about 1 1/2 hours, then strain through a fine sieve. Degrease as desired.

I do not clarify the stock, but blanch the bones and meat parts of a chicken stock, for example, before starting the stock. The reason for this is that the egg white in the stock is an important flavor carrier. Also important: never make with high temperature, but always simmer very leisurely.

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