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Basic Chicken Stock
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Difficulty Factor: Easy Cooking Time: 3 Hr Serves: 2.5L stock approx.. Basic Chicken stock can be used in Soups and Sauces not only to produce Chicken dishes but with Red meat sauces and even Fish sauces. 2 kg Raw Chicken carcasses 4 L Ice cold water 3 Onions - peel and cut into 1/4's 3 Carrots - peel and chop 3 Celery sticks - wash and chop 1/2 bulb Garlic - cut in 1/2 widthways 3 Leeks - slice, chop and wash 1 sprig Rosemary 1 sprig Thyme 2 glass White Wine 1 tbs. Sea Salt |
Place the vegetables, herbs and salt in a large pan or stock pot, cover with the Chicken bones and pour in the water & wine. Bring gently to the boil for 5-6 minutes and skim off any scum that comes to the top. Turn the heat down to a gentle simmer and cook the stock for 3 hrs. Allow to cool and strain through a sieve or muslin. Refrigerate for up to 3 days or freeze until you are ready to use it. Variation of the theme - Brown Chicken stock Same as above but prior to cooking roast the Chicken and vegetables for 35 minutes in a preheated oven - 200deg.C and swap the white wine for red wine that has been mixed with 2 tbs. tomato puree |
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