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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 3 |
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My basic chicken stock recipe. I add no salt and few herbs, because I believe that's something for later. Ingredients:
1 chicken carcass (the frame after the meat's been removed) |
2 sticks celery, diced |
2 medium carrots, diced |
1 medium onion, diced |
4 bay leaves |
1 oz butter |
1 tbsp olive oil |
fresh ground pepper to taste |
3 cloves garlic, minced |
2 litres boiling water |
Directions:
1. Heat olive oil and butter in pan till hot
2. Add onion, carrot, celery and garlic
3. Stir till heated and caramelising (just going brown)
4. Add garlic and cook for a minute more
5. Add bay leaves, pepper to taste and chicken carcass
6. Add 3 litres boiling water (use 2 kettle-full one after the other if you need!)
7. Hope that your crockpot is big enough!
8. Cover and simmer over the lowest possible heat, stirring occasionally, for 2-3 hrs
9. Pour into keeping container through a sieve to remove vegetables and meat bones and get a good clear stock.
10. =====notes=====
11. You can substitute most of a bottle of wine for 1/2 litre water if you want (I find that works brilliantly with risotto). You know what to do with the leftover wine.
12. A sprig of oregano, rosemary and thyme, tied together, adds great herb flavour if you need. I prefer a plain stock so I can add flavour in the recipe I'm using the stock in later.
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