Chicken stock

As it’s so important to use good stock, I thought I’d include a recipe.

chicken stock ingredients

  •   1 cooked or raw chicken carcass
  •   2 celery sticks — roughly chopped
  •   1 large  onion — roughly chopped
  •   2 carrots — roughly chopped
  •   1 handful  parsley stalks
  •   ½  head  garlic
  1.  Put the chicken carcasses into a stockpot, cover with 2½ litres water and bring to the boil. Using a large metal spoon, skim off any white scum from the surface.
  2. Add the vegetables, parsley and garlic to the pan. Return to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 2½ hours, skimming occasionally.
  3. Strain the stock through a colander lined with wet muslin into a large, heatproof bowl. Discard all the debris. Reduce the stock for a stronger flavour, if desired. Cool, chill and use the stock within 3 days or freeze in portions. I reduce the stock as much as I can, and then pour it into ice cube trays.

chicken stock finished

 

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