I make extravagant chicken stock.
The resulting broth has a wonderful full-bodied flavour that
is far removed from ready-made stocks.
It will add caramel and vegetables notes, along with a rich umami
I always make a large
amount, divide it into 500ml portions and freeze it.
You can adapt the recipe to other meats.
Makes 3 litres
1 large good quality chicken
2 tablespoons sunflower oil
2 leeks, trimmed white part only
3 large carrots, peeled
3 outer sticks celery
2 onions, peeled and halved
2 cloves garlic, peeled
1 bay leaf
a few parsley stalks
Remove the legs from the chicken and cut each leg in half at
the joint. Remove the breasts.
Remove the wings from the breasts and cut the wings in half at the
joint. The breasts can be set aside or frozen for another recipe.
Slice off and discard the parson’s nose
from the carcass. Cut the carcass
in half by going in under the ribs and snapping the spine in two.
Place a large deep saucepan over a medium heat.
Mine holds 7 litres water if filled to
Add the oil and once
hot, start adding the chicken pieces as dismember the chicken.
Brown these on all sides while you
prepare the vegetables.
Cut each leek, carrot and celery into 3 or 4 pieces.
Mix into the chicken with the onions
Colour lightly and
then add enough cold water to come up to the top of the saucepan.
Turn the heat to high and skim off the
fat as it floats up to the surface.
It is crucial to keep skimming during this period.
As the water heats up and comes up to
the boil it will throw up some scum and more fat. Skim regularly. You may need
to top up with more water, depending on how much fat you have to remove.
The stock takes about 20 minutes to
come up to the boil.
As soon as it
starts boiling, reduce the heat to a trembling simmer and add the bay leaf,
parsley and peppercorns.
shouldn’t need to skim once it reaches this stage.
Cook very gently for 3 hours.
If you let the liquid boil briskly it will turn cloudy.
The stock is ready when it tastes good.
Carefully strain the stock through a fine sieve into a large
Ladle it into clean freezer
containers and once cool, chill and then freeze.
If possible, set your fridge to quick chill and freezer to
fast freeze mode to ensure that the stock cools quickly without warming the
fridge or freezer too much.