A great way to use every last bit of your chicken!
CHICKEN STOCK
INGREDIENTS
1. A raw carcass and/or other chicken bones or wing (you can also use the carcass from a cooked (roast) chicken)
2. 2 large onions
3. 3 peeled and halved carrots
4. 2 halved celery sticks
5. A few black peppercorns
6. 2 bay leaves
7. A few fresh thyme sprigs
METHOD
1.Put the chicken carcass and/or other chicken bones into your largest saucepan with the onion, carrots, celery, peppercorns, bay leaves, thyme and parsley stalks and fill with cold water.
2. Bring just to a simmer but not a boil as this encourages the surface scum to boil back into the stock. Using a ladle, skim off the scum (the froth that floats on the surface) as often as you want.
3. Cook for about 2-3 hours. Taste it – and taste it often – until the stock has a good depth of flavour.
4. To strain the stock, pour the contents of the pan through a strainer into a large bowl. Skim off any fat from the surface. If you have time, leave the stock to go cold, then chill overnight. The next day, lift off the solidified fat on top.
Its that easy! Never reply on store bought stock again. There really is a way to use every last bit of your food.
