Homemade Chicken Stock
Don't let anything go to waste with this hearty stock!
It's amazing what a good quality stock can do to the depth of a meal.
Ingredients
- 2 tbsp canola oil
- 1 chicken carcass & bones left over from a large chicken (Size 16 or 18)
- 2 carrots
- 2 onions
- 2 celery stalks (optional)
- 1 bunch herbs e.g. bay leaf, parsley, thyme, rosemary
- Salt & pepper to taste
- Water to cover
Method
- Heat the oil in a large (5 litre) heavy saucepan. Brown the chicken carcass and bones then place aside.
- Cut the vegetables into large pieces. Brown in the oil. Return the chicken to the saucepan.
- Tie the herbs together with string. Add to the saucepan and season.
- Add enough water to fill the saucepan.
- Bring to the boil, then simmer gently for 2 hours until the stock has reduced by about a third.
- Pour through a sieve into a large container pressing the liquid from the vegetables. Skim off any fat.
- Store in sealed container(s) in the refrigerator or freezer.
