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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Home made chicken stock, for two but can be increased by doubling up on the veg's etc Ingredients:
1kg (2lb) chicken carcase and giblets (except liver) or chicken wings |
2 whole onions, peeled and spiked with whole cloves |
1 carrot chopped into large chunks |
2 cloves garlic crushed |
1 stick celery, halved |
whites of 2 leeks, sliced in half |
1 bouquet garni (herbs mixed tied with string) |
half a bottle white wine (optional) |
1 teaspoon of white pepper corns, crushed |
Directions:
1. Wash the chicken in cold water
2. Put the carcase and giblets in water to cover
3. Bring to the boil
4. Skim the top off
5. add all the other ingredients
6. Add 2 litres (4 pints) of water
7. Bring to the boil
8. Simmer VERY gently
9. for 3 to 4 hours skimming regularly and adding more water if needed
10. Strain through a fine sieve lined with muslin
11. Leave to settle then skim off the last traces of fat with kitchen paper
12. Return to the heat and reduce to 600mls (1pint)
13. -
14. To Freeze reduce the stock down to a sticky consistency and pour into ice cube moulds.
15. These can be added to recipes at a later date by melting and adding more water
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