After jointing a mammoth chicken for our Sunday dinner, we were left with quite a lot of carcass. To further honour the juicy bird, which had given us so much pleasure, we decided to make a chicken stock which would form the base of our Monday Minestrone soup.
Stock is also a great way to get rid of any vegetables that are languishing away in your fridge. For this, I've used some leftover celery, carrots and a large white onion. I also like to preserve any herb stalks from earlier in the week to add in, as these impart a wonderful flavour to the liquid.
There is no set ingredient list for stock- just use whatever spare vegetables you have in your kitchen. With the exception of onions, the skin on the veg should just be cleaned as opposed to peeled off- this is where most of the flavour lies.
Method
1. Place chicken carcass, herbs and vegetables into a large pot, cover with water and bring to the boil.
2. Once it reaches the boil, reduce temperature to low, and cover with a lid.
3. If using stock straightaway, take off the heat when it has reduced by two-thirds. If freezing, reduce even further until you have a very concentrated mixture that can be stored in ice-cube trays for easy use.
4. Put the stock through a sieve and you will be left with a clear liquid.
5. Season to taste, then use straightway or freeze.
No comments:
Post a Comment