Name: Golden chicken stock
Cook time: 130 min
Total time: 130 min
Ingredients: 2 kilogram (4 pounds) chicken pieces; 2 onions (300g), peeled and chopped coarsely (see page 12); 2 stalks celery (300g), leafy ends cut off, chopped coarsely; 2 carrots (240g), peeled and chopped coarsely; 3 dried bay leaves; 2 teaspoon black peppercorns; 3 sprigs fresh flat-leaf parsley, chopped coarsely; 3 sprigs fresh thyme; 5 litre (20 cups) water

Golden chicken stock

Making your own stock from scratch is easy and has the added satisfaction of knowing exactly what it is made of. Freeze in larger portions to use in soups, and smaller ice-cube sized portions for sauces and stir-frys.

Makes 3.5 Litre

Cook

2H 10M

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Ingredients

2 kilogram (4 pounds) chicken pieces

2 onions (300g), peeled and chopped coarsely (see page 12)

2 stalks celery (300g), leafy ends cut off, chopped coarsely

2 carrots (240g), peeled and chopped coarsely

3 dried bay leaves

2 teaspoon black peppercorns

3 sprigs fresh flat-leaf parsley, chopped coarsely

3 sprigs fresh thyme

5 litre (20 cups) water

Method

1.Put all of the ingredients into a large saucepan or boiler. Turn on the stove to high and boil the stock. Turn down the heat; let the stock simmer without a lid for 2 hours. From time to time, skim the fat off the surface of the stock with a ladle and put in a small heatproof bowl until cold then throw it away (see side note).

2.Take the saucepan off the stove. Pour the stock through a sieve lined with muslin, into a large heatproof bowl; throw away the solid pieces. Leave the stock until it cools down. Cover the surface of the stock with a circle of baking paper; put it in the fridge. Before you want to use it, peel the paper off the cold stock to remove the layer of fat; throw the paper away.

Don’t put skimmed fat down the sink. Put it in a jar or plastic container and throw it in the bin. Store stock, covered, in the fridge up to 4 days. You can also freeze it for up to three months.
Note

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Ingredients

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