Chicken Stock
The simplest way to make this most useful of all stocks is to take the giblets, carcass and leftovers from a roast chicken as soon as you have eaten it and put them in a saucepan of water with vegetables and herbs for flavour. Let it simmer very slowly for 2 hours then strain and cook quickly.The resulting delicate jellied stock will be useful for improving the flavour of many of your sauces, soups and gravies.
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Ingredients
- 1 Chicken carcass, from a roast
- 2 Medium Onions, chopped
- 2 Sticks Celery, chopped
- 3-4 Sprig Parsley
- 6 Peppercorns
- 7.Salt
Preparation
Step 1
Place the chicken carcass in a saucepan of water.Add the vegetables, parsley and peppercorns.
Simmer slowly for 2 hours.Season at the end once the volume has reduced.
Strain through a fine sieve.Allow to cool rapidly and place, covered, in the refrigerator where it will keep for about 3 days.