Chicken Stock

A simple chicken stock that I loosely followed from Jamie Oliver's recipe.
http://www.jamieoliver.com/recipes/chicken-recipes/easy-chicken-stock

My ingredients

• Carcasse of 2 chickens, neck and giblets included. I used raw carcasses, but, as you well know, you can also make a terrific stock from the carcasse left over from a roast chicken.
• 2 onions, roughly chopped
• 3 large garlic cloves, unpeeled and squashed
• 4 carrots, roughly chopped
• 6 celery sticks, roughly chopped
• 2 large bay leaves
• A bouquet of fresh thyme
• A bouguet of parsley
• 3 sprigs of rosemary
• 10 black peppercorns 
• 5 liters of cold water

Preparation

• Use your largest, deepest cooking pot for this.
• Throw all your ingredients in and cover with cold water.
• Put on the hob and bring to the boil.
• Turn back the heat and leave to simmer for 4 hours, skimming when necessary.
• Take it off the hob and drain through a colander or sieve, saving the liquid in a clean pot or bowl.
• Leave the liquid to cool as rapidly as possible. I was lucky that it was freezing so I left it (covered up) outside near the backdoor for a couple of hours.
• Once cool, you can divide into small containers and freeze for later use.
• Meat can be picked of the carcasses for any kind of use. I used it in my chicken soup.

My recipe for chicken soup coming to this blog soon.


I love reading comments (mainly when they're nice ;) ) so please, feel free...
Patricia xxx...x