Strong chicken stock

Ingredients

• 1 hele soepkip of karkassen en vleugels en bouten
• 2 stuks uien in 2 gesneden
• 3 stuks wortelen grof gesneden
• 3 stengels selder in grove stukken
• 1 stuks prei grof gesneden
• 4 teentjes knoflook gekneusd
• 2 à 3 stuks laurier
• 1 tl tijm franse
• 8 à 10 korrels peper zwart
• 2 à 3 stuks kruidnagel bio
• 1 bosje peterseliestelen
• 4 l koud water
• zeezout

Cook Time

1. 1
   Put the chicken and water in the potPlace the soup chicken, or the carcasses and other chicken pieces, in a large cooking pot. Pour the cold water over it.
2. 2
   Bring slowly to a boilPlace the pot on medium heat and bring it slowly to a boil. Carefully skim off the foam that rises to the surface with a skimming spoon. This helps keep the stock clearer.
3. 3
   Add vegetables and herbsAdd the onions, carrots, celery, leek, garlic, bay leaf, thyme, peppercorns, cloves and optionally the parsley stems.
4. 4
   Let simmer gentlyTurn the heat low once the stock is nearly boiling. Then let the stock simmer very gently, without letting it boil hard. Strong stock gets more depth when it simmers quietly. Plan for at least 3 to 4 hours, and preferably longer if you really want a powerful stock.
5. 5
   Skim occasionallyDuring simmering, occasionally remove some fat or impurities from the surface.
6. 6
   Strain the stockAfter simmering, remove the chicken and vegetables from the pot. Then pour the stock through a fine sieve into another pot or large bowl.
7. 7
   Let coolLet the stock cool. Then store it cool, so the fat can solidify on top. You can easily skim it off later if you want a clearer result.
8. 8
   Season only at the endAdd salt only when you use the stock immediately. If you want to reduce it further or use it as a base for other dishes, it's better not to salt it yet or only salt it very lightly.