Chicken stock

Chicken stock


Ingredients

1 x 1kg/21⁄4lb raw chicken carcass
100g/4oz carrot, coarsely chopped
100g/4oz celery, coarsely chopped
200g/7oz onion, coarsely chopped
3 garlic cloves
1 teaspoon salt
1 bouquet garni

• 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.
• 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.
• 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.
• Store in the refrigerator and use
within 3 days, or divide into
portions and freeze until needed.


makes 1.8 litres/3pt