CHICKEN STOCK
Ingredients
• Makes 4 litres
• 2kg raw chicken carcasses,legs or wings chopped
• 1/2 head of garlic, unpeeled and bashed
• 5 sticks of celery, roughly chopped
• 2 medium leeks, roughly chopped
• 2 medium onions, roughly chopped
• 2 large carrots, roughly chopped
• 3 bay leaves
• 2 sprigs of fresh rosemary
• 5 sprigs of fresh parsley
• 5 sprigs of fresh thyme
• 5 whole black peppercorns
• 6 litres cold water
Method
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer.
Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.
I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
• Makes 4 litres
• 2kg raw chicken carcasses,legs or wings chopped
• 1/2 head of garlic, unpeeled and bashed
• 5 sticks of celery, roughly chopped
• 2 medium leeks, roughly chopped
• 2 medium onions, roughly chopped
• 2 large carrots, roughly chopped
• 3 bay leaves
• 2 sprigs of fresh rosemary
• 5 sprigs of fresh parsley
• 5 sprigs of fresh thyme
• 5 whole black peppercorns
• 6 litres cold water
Method
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer.
Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.
I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
