Chicken stock (1)

I try to make chicken stock whenever we have a roast chicken or turkey. Although most recipes call for the bare carcass, I usually throw all of the leftover vegetables, potatoes etc. in as well. The most important thing is to skim the fat as it can make a very greasy stock otherwise.

Once the stock has cooled, pour into individual plastic or paper vending machine coffee cups and freeze them. Ideal for individual recipe servings.

Ingredients

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• 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

1. Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
2. Bring to the boil then reduce to a simmer
3. Simmer for 3 to 4 hours.
4. Allow to cool for an hour
5. Spoon any fat from the surface and discard
6. 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.

Chef's tip

If you really can't be bothered to make chicken stock then Knorr chicken stock cubes seem to be a reasonable alternative.

Although in a modern freezer, meat stock will keep almost indefinitely, it will be past its best as far as flavour is concerned after 9 months.

See also

• Chicken stock (2)
• The trick to making crystal-clear stock: Ice filtered consommé

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