Stock Recipe | Chicken and Vegetable
Chicken Stock
- 2-3 raw or cooked chicken carcasses (or a combination)
- 1 onion, sliced and skin removed
- 1 leek, cut in half, green top removed
- 2 celery stalks
- 2 carrots, cut in half
- a few parsley stalks
- sprig of thyme
- 6 peppercorns
- bay leaf
- water
Break the carcasses up as much as possible. Put all of the ingredients into a saucepan and cover with cold water - if you have a pasta pot, use this, fill the strainer with all the stock ingredients, it makes for easy clean up! Bring to the boil and skim off any surface fat with a spoon. Once the stock has come to the boil, immediately turn it down to a simmer. If you let the stock boil it will become cloudy. Simmer for 3 - 5 hours. Strain and remove any remaining fat. If you need a stronger stock, reduce the stock. Do not add salt. Stock will keep in the fridge for a couple of days, or in the freezer for three months.
“Basic ingredients are terribly important.” - Darina Allen
Vegetable Stock
- 2 onions, peeled and roughly sliced
- 2 - 3 leeks
- 3 celery stalks, roughly chopped
- 3 large carrots, roughly chopped
- 4-6 parsley stalks
- 3 sprigs of thyme
- 2 dried bay leaves
- 6 peppercorns
Put all of the ingredients into a large saucepan add 2 ½ liters of cold water. Bring to the boil, reduce the heat and leave to simmer for 20 minutes.