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