Basic Chicken Stock
Ingredients:
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
Directions:
- Put the carcass into a large, heavy-bottomed saucepan.
- Roughly chop all the vegetables and add to the pan together with the herbs and peppercorns.
- Pour in the water, bring to a boil, and then remove all the surface sediment with a slotted spoon.
- Half cover the pan and simmer gently for 1½ hours or until the liquid is reduced by half.
- Allow to cool, then leave in the fridge overnight.
- Remove any congealed fat from the top in the morning.
- Strain the chicken and vegetables to make the stock.
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