Thursday, 20 September 2012

Homemade Chicken Stock

Making stock is often regarded as a difficult process, I have to disagree. As you can see there is almost nothing to do and the end result is a tasty broth ideal for soups, gravy or adding to casseroles. This recipe is suitable for any poultry, either cooked or raw, so next time you have the Sunday roast carcass knocking about, consider making some stock.

Makes 1ltr approx

Chicken carcass with giblets, skin and wings
2 Carrots, washed and halved
1 Large onion, halved
2 Celery sticks, washed and halved
2-3 Cloves garlic
2 Bay leaves
5-7 Whole peppercorns
1.5 ltrs Water or enough to cover the carcass

Place everything in a very large saucepan and cover with cold water.

Bring to the boil with the lid on, simmer gently (small bubbles rising to the top) for 1-2 hours.

Strain the stock into a jug using a sieve, allow to cool. Spoon off any fat and chill or freeze. Chill in a fridge and use within 2-3 days or freeze. 

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