Chicken stock
December 28th, 2009
There is no need to follow an exact recipe to make a flavoursome chicken stock. You may find it
convenient to reduce the stock to a smaller volume before storing it in the fridge or freezer. Remember, before freezing, to remove the fat from the surface of cold stock.
Here are two ways to make 6 cups of chicken stock:
• Put aside 6 cups of the strained flavoursome broth that has served to simmer a chicken with vegetables (carrots, celery, onion, leek etc.) This is simple and constitutes good planning.
• Place about 800 g chicken bones (carcasses, necks, wings, or inexpensive chicken pieces) in a saucepan. Cover with 8 cups cold water. Add 1 sliced carrot, 1 sliced onion, 1 sliced stick of celery or a piece of leek, a small pinch of salt (this helps to extract the flavour from the bones), a couple of crushed black peppercorns and 1 clove. The addition of a bouquet garm (a few sprigs of parsley, half a bay leaf and a small sprig of thyme tied together with kitchen string) gives a delicate, aromatic flavour to your stock. Bring it to the boil, simmer for 1 hour, adding a little water if necessary during cooking. Skim the surface and strain.
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