Friday, 16 August 2013

Chicken Stock

1 chicken carcass, or trimmings such as legs and wings on the bone
1 small onion, peeled and halved
1 carrot, rough chopped
1 tomato, halved
1 bay leaf
olive oil
1 handful parsley stalk
4 celery sticks, chopped
12 peppercorns
pinch of salt
3 litres water

Firstly, roast the chicken pieces in a prer-heated oven at 180 C/ Gas Mark 4, till lightly browned, should take around 20-30 minutes. Place all ingredients in a large pan or stock pot and lightly sweat till softened and then cover with the water. Bring to the boil and then reduce to a simmer for 30 to 60 minutes, depending how intense you want your stock. Strain through a muslin lined sieve and use straight away or cool and store.

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