Ingredients for chicken stock recipe
- chicken carcass
- 1 onion
- 3 carrots
- 2 stalks celery
- 2 crushed cloves of garlic
- fresh parsley sprigs
- salt and freshly ground black pepper
- water to cover
Homemade chicken stock
Put all the chicken scraps and vegetables in a heavy based saucepan and cover with water. Bring just to the boil then turn the heat right down low, and leave to bubble gently and simmer for at least one hour. The longer you leave it to cook, the more flavor you will get into your stock.
Drain through a colander over another pan. Then pick through the scraps to find any chicken pieces that have fallen off the bones which can be used in an omelette, or crêpe.
Dispose of the bones and vegetables. Pour the stock, through a sieve, into a jug and cool in the fridge overnight.
If desired you can skim any fat off the top of the stock the next day, and then put it back into a pan to reheat. Boil rapidly to reduce the amount of stock and concentrate the flavor.
Use within three days (kept tightly covered) or freeze.