Making Chicken Stock
Chicken stock is one of the easiest and quickest stocks to make and it can be used whenever a well flavored stock is required in a recipe. You will get the best flavor if you use a raw chicken carcass plus the giblets, but if you have cooked a roast chicken, you can use the leftover carcass from that instead. Include any uneaten pieces of chicken wing or drumstick in the stockpot; they will help to give the stock extra flavor.
Chicken Stock Recipe
Makes: 1 liter
Preparation Time: 5 minutes
Cooking Time: 2 hours
1 chicken carcass (raw or remains from a roasted chicken)
Chicken giblets, but not the liver, optional
1 onion, roughly chopped or sliced
1 carrot, roughly chopped or sliced
1 stalk celery, roughly sliced, optional
1 leek, sliced, optional
1 mushroom or a few stalks, roughly chopped, optional
1 bouquet garni
Bread up the carcass into several pieces and put it in a large saucepan. Add 2 liters of cold water and bring it to the boil. With a slotted spoon, remove any scum that rises to the surface of the stock, then add the vegetables and flavorings.
Half cover the pan, reduce the heat and simmer gently for 2 hours until the stock has reduced by half.
Remove the saucepan from the heat and strain the stock, discarding the bones and vegetables. Reduce the strained stock if necessary then leave it to cool before skimming off any fat that rises to the surface. Use the stock immediately or store it, chilled, for up to four days.
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