Chicken Stock
This recipe serves up a warm and comforting homemade chicken stock that will fill your kitchen with delicious aroma. With a handful of simple ingredients and some gentle simmering, you can create a rich and flavorful base perfect for soups, stews, risottos, or any other dish that calls for a boost of savory goodness. Give it a try and elevate your cooking to a whole new level!
— Constant Cookbook
Ingredients
- 1 Chicken carcass
- 2 Red onions
- 2 Carrots
- 1 Leek
- Half celery heart
- Half garlic bulb
- Small handful of peppercorns
- Bunch fresh lemon thyme
- 2 Bay Leaves
Instructions
- Cover the carcass with cold water and bring to the boil, skimming froth, fat and sediment periodically. Simmer for 15 minutes.
- Add the vegetables, roughly chopped.
- Crush the herbs and spices, then add.
- Mix well so that all ingredients are submerged. Skim again as necessary. Leave to simmer for 60 - 90 minutes.
- Strain and cool. Refrigerate for 2 - 3 days, or freeze for 1 month.
Yield
Makes 4 batches
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