Chicken stock
This recipe yields 3.5 litres of richly flavoured homemade stock that will keep for several days in the refrigerator
SERVES
8
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
180
MINUTES
Ingredients
2–3 raw or cooked chicken 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, halved
4 outside celery stalks or 2 lovage leaves
2 carrot, cut into chunks
a few parsley stalks
sprig of thyme
6 black peppercorns
Method
Chop up the carcasses as much as possible. Put all the ingredients into a saucepan and cover with about 3.4 litres cold water. Bring to the boil. Skim the fat off the top with a tablespoon. Simmer very gently for 3–4 hours. Taste, strain and remove any remaining fat. Do not add salt.
For a more intense flavour, boil down the liquid in an open pan until it reduces to about half of the original volume. Taste and add salt.
Pheasant or guinea fowl stock is also made on the same principle as chicken stock. Use appropriately in game dishes.
Goose or duck stock may be made in the same manner as chicken stock. However, some chefs like to brown the carcasses first for a richer flavour and darker stock.Â
