* 1 chicken or turkey carcass, Parson's nose removed
* ½ head of Garlic or a handful of garlic cloves, smashed with a rolling pin but not peeled
* 2 sticks celery
* Huge handful parsley
* 3 large carrots, chopped roughly, include the leaves if possible
* 2 leeks, chopped roughly
* 3 bay leaves
* A handful of thyme
* A handful of rosemary
* 6 whole black peppercorns
* 2 large onions, quartered
* Any leftover vegetables
* 5 litres cold water
===Method===
* Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
* Bring to the boil then reduce to a simmer
* Simmer for 3 to 4 hours.
* Allow to cool for an hour
* Spoon any fat from the surface and discard
* Refrigerate or freeze for later use
===Make a meal of it!===
Why not try the recipe for Poule au pot. You'll get a hearty meal and also about a litre of good quality chicken stock at the same time.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Chicken_stock_(1)
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