This stock has many uses in the kitchen. It should be skimmed from time to time. This is best carried out with a spoon or small skimmer, in order to remove any impurities and fats floating on the surface of the liquid.
MAKES ABOUT 1.5 LITRES
1 boiling fowl, weighing 1.5kg, or an equal weight of raw chicken carcasses or wings, blanched and refreshed
2.5 litres cold water
200g carrots, cut into chunks
2 leeks (white part only), well washed and cut into chunks
1 celery stalk, coarsely chopped
1 onion, studded with 2 cloves
150g button mushrooms, thinly sliced
1 bouquet garni
Put the chicken or carcasses into a large saucepan and pour on the cold water to cover. Bring to the boil over a high heat, then immediately lower the heat and keep at a simmer.
After 5 minutes, skim the surface and add all the other ingredients. Cook gently for 1½ hours, without boiling, skimming whenever necessary.
Strain the stock through a fine chinois into a bowl and cool over ice. Refrigerate and use within 4 or 5 days, or freeze for up to 3 months.