Chicken Stock
This recipe makes about 3.5 litres of stock. For cheap containers, use large yogurt cartons or plastic milk bottles, then you can cut them away from frozen stock without a conscience if you need to defrost it in a hurry!
PREP TIME
21
MINUTES
COOKING TIME
240
MINUTES
Ingredients
2-3 raw or cooked chicken, preferably organic carcasses, or a mixture of both giblets from the chicken (neck, heart, gizzard - save the liver for a different dish)
1 onion, sliced
1 leek, split in two
2 outside celery stalks or 2 lovage leaves
1 carrot, cut into chunks
a few parsley stalks
sprig of thyme
6 peppercorns
Method
Chop up the carcasses as much as possible.
Put all the ingredients into a saucepan and cover with about 3.4 litres (7 pints) cold water. Bring to the boil. Skim the fat off the top with a tablespoon.
Simmer very gently for 3-4 hours.
Strain and remove any remaining fat. Do not add salt.
