Easy Chicken Stock Yield 14 cups
ingredients
2kg (4 and 1/2 lb) raw chicken carcasses, preferably free-range or organic, legs or wings chopped
1/2 head of garlic, unpeeled and bashed
5 sticks of celery, roughly chopped
2 medium leeks, roughly chopped
2 medium onions, roughly chopped
2 large carrots, roughly chopped
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
6 litres (10 and 1/2 pints) cold water
Directions:
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.
Add the cold water and bring to the boil, skim, then turn the heat down to a simmer.
Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.
Divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
2kg (4 and 1/2 lb) raw chicken carcasses, preferably free-range or organic, legs or wings chopped
1/2 head of garlic, unpeeled and bashed
5 sticks of celery, roughly chopped
2 medium leeks, roughly chopped
2 medium onions, roughly chopped
2 large carrots, roughly chopped
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
6 litres (10 and 1/2 pints) cold water
Directions:
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.
Add the cold water and bring to the boil, skim, then turn the heat down to a simmer.
Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.
Divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.