Chicken stock

MAKES 1–2 LITRES (1?–3? PINTS)

1 chicken carcass, cooked or raw

1–2 carrots, peeled and roughly chopped

1 onion or 4 spring onions, peeled and cut in half

1 leek or even just the green part, trimmed and roughly chopped

1 sticks of celery, trimmed and roughly chopped

Bunch of parsley stalks

1 sprig of thyme

1 small bay leaf

1 Place all the ingredients in a large saucepan or casserole dish. Add enough cold water to cover everything by about 8cm (3in) and bring to the boil. Reduce the heat and bring the stock to a gentle simmer and then leave for about 2 hours. For the best flavour, skim the foam off the surface from time to time, though it’s not completely necessary.

2 Strain the stock so you are left with just liquid and discard the vegetables and carcasses. Chill, then lift the fat off the top and discard.

DESSERTS

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