Sauce, Dressing and Stocks Recipes - Chicken Stock Recipe

Ingredients

• 1 kg raw chicken carcass

• 3 liters/5pt water

• 100g/4oz carrot (coarsely chopped)

• 100g/4oz celery (coarsely chopped)

• 200g/7oz onion (coarsely chopped)

• 3 garlic cloves

• 1 teaspoon salt

• 1 bouquet garni

Makes 1.8liters/3pt

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Method:

1. Put the chicken carcass in a large stockpot and cover with the water. Add the remaining ingredients and bring to the boil over a high heat.

2. Skim off any cloudy scum that has risen to the surface and, once the scum stops forming, reduce the heat to medium and simmer, uncovered, for 2 hours.

3. If you wish to reduce the chicken stock, stir over a high heat until it has reduced to the required amount.

4. Strain the stock through a fine-mesh sieve and leave to cool. Refrigerate for 8 hours or overnight, then remove any fat from the surface.