An essential component of soups, risottos, sauces and more. Learning how to make a good chicken stock is very useful for good home cooking.
Method:
Chop the chicken carcass into small pieces. Roughly chop the onion, carrot, and celery.
Transfer all the ingredients to a large casserole pan. Cover the ingredients with cold water and bring to a boil.
Once brought to a boil, reduce the heat to bring the stock to a simmer. Skim off any foam that has built up on the surface and discard.
Cook for 45 minutes at a simmer, topping up with water to keep all of the ingredients submerged.
Remove from the heat and take out the chicken carcass pieces with tongs. Leave the stock to cool a little, then strain the stock through a fine mesh strainer into a large bowl. Discard the solids.
Return the stock to the pan and reduce for 10 minutes on low heat.
Turn off the heat and allow the stock to cool down. A scum layer will form on the surface. Skim this off and discard.
Leave the stock to cool. You can refrigerate this stock and it will keep for 5 days. Alternatively, freeze it, and it will keep for up to 3 months.
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