56
Chicken stock
Makes approx 2 litres (3
1
/
2
pints)
Ingredients:
1 cooked chicken carcass,
winglets, bones, giblets and any
skin, meat and jelly
1 onion, chopped
Green part of 4 leeks, chopped
2 carrots, chopped
1 stick of celery
1 garlic clove, crushed
1 sachet bouquet garni
6 peppercorns
A generous pinch of salt
About 2 litres (3
1
/
2
pints) of cold
water
Method:
1. Put all the ingredients into a large solid
container and cover with water.
2. Cook at 120°C for 1 hour or 100°C for
2 hours. Remember to wipe out the base of
the steam oven half way through the cooking
cycle.
3. Strain the stock into a bowl, let it cool and
then refrigerate it. Remove the layer of fat
that forms on the surface before using the
stock.
4. The stock can be frozen in smaller
containers, then defrosted as required.
Tip
Homemade chicken stock is an
excellent base for making soup with.
It is also excellent as a drink to help
combat colds in winter, especially
when made with organic free-range
chicken.
