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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesChicken 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.
Ingredients
1 Chicken carcass, from a roast
2 Medium Onions, chopped 2 Sticks Celery, chopped 3-4 Sprig Parsley 6 Peppercorns Salt Method
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.
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