Monday, November 17, 2014

Basic Chicken Stock

  • Carcass from a roast chicken or about 2 pounds chicken bone, chopped into pieces
  • 3 large carrots, peeled
  • 1 parsnip, peeled
  • 1 large leek, washed
  • 2 onions
  • 1 stalk celery, trimmed
  • Small bunch of parsley
  • Sprig of thyme
  • 1 bay leaf
  • 4 black peppercorns
  • 8 cups boiling water
  1. Put the carcass into a large, heavy-bottomed saucepan.
  2. Roughly chop all the vegetables and add to the pan together with the herbs and peppercorns.
  3. Pour in the water, bring to a boil, and then remove all the surface sediment with a slotted spoon.
  4. Half cover the pan and simmer gently for 1 1/2 hours or until the liquid is reduced by half.
  5. Allow to cool, then leave in the fridge overnight.
  6. Remove any congealed fat from the top in the morning.
  7. Strain the chicken and vegetables to make the stock.