Chicken stock
Ingredients
7
Steps
4
Serves
makes 1.8 litres/3pt
Cook Time
120-125 Min
Ingredients
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Put the chicken carcass in a large stockpot and cover with 3 litres/ 5pt water. Add the remaining ingredients, and bring to the boil over a high heat.
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Skim off any cloudy scum that rises to the surface and, once the scum stops forming, reduce the heat to medium and simmer, uncovered, for 2 hours. If you wish to reduce the stock, stir over a high heat until reduced to the required amount.
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Carefully strain through a fine-mesh sieve and leave to cool. Refrigerate for 8 hours or overnight, then skim off any fat from the surface.
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Store in the refrigerator and use within 3 days, or divide into portions and freeze until needed.