How to Make a Chicken Stock Pot
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1
Use the Carcass / bones from one chicken to make about a pint of stock - which can be used for broths, soups, gravy, casseroles, chicken noodles or sauces. Multiply carcasses to make more. |
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2
Simply place the bones in your largest saucepan. If you want you can chop up the bones a little. Cover with cold water approx. 2 – 2 & 1/2 pints |
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3
Chop up an assortment of roughly peeled onion, unpeeled washed carrot, washed leek, sliced unpeeled ginger, washed celery and crushed garlic skin on or off. A few peppercorns, a few bay leaves (op) and a sprig or two of hard herbs (op) (like rosemary, thyme, curry leaf, oregano, lavender etc). |
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4
Bring to the boil and then simmer for 30 minutes or so, preferably covered with a lid. |
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5
Cool for 15 minutes or so. Sieve, disregarding the bones and vegetables. Use straight away or refrigerate when cool in a jam jar or tub. The fat will set on the top – this can be used as lard. The stock will set like jelly and can be used for a number of dishes. Store in the fridge for 2 days or freeze for up to 3 months. |
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6
For a more intense roast chicken flavour – especially if your using for Gravy - roast the bones and vegetables first, tossed in 1 – 2 tablespoons plain flour – roast in a medium oven on the top shelf for approx. 20 – 30 minutes. |