Chicken Stock
This stock, made with the leftovers from a roast chicken, can be used as a great base for soups, casseroles, sauces and gravies.
1 chicken carcass or the bones from
4 chicken pieces (or fresh chicken wings, browned first)
1 onion, roughly chopped
1 large carrot, roughly chopped
1 celery stalk, roughly chopped
1 large bay leaf
6 black peppercorns
8 cups water
1. Break up the chicken carcass or bones and put intoa large pot or stockpot. Add the vegetables, bay leaf and peppercorns. Pour over the water.
2. Bring to a boil over a high heat, then turn the heat down so the liquid is simmering gently. Cover the pot and leave to bubble for 1 hour.
3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Skim any fat from the surface with a spoon, if using the stock right away. Alternatively, chill the stock first, which will make it easier to remove the fat.
Makes about 1.5 litres
Preparation time: 10 minutes
Cooking time: 1 hour
