Chicken Stock

Name: Chicken Stock
Ingredients: 3 chicken, cooked carcasses; 1 large onion, quartered; 1 leek, chopped (white part only); 2 carrots, peeled and roughly chopped; 3 celery ribs, roughly chopped; rosemary, twig; 2 bay leaves; 1 garlic clove, chopped roughly; 1 potato, peeled and roughly chopped; 1 teaspoon whole black peppercorn; salt, a good pinch of; 1 clove (optional)

12 ingredients

9 steps

Ingredients

3 chicken, cooked carcasses
1 large onion, quartered
1 leek, chopped (white part only)
2 carrots, peeled and roughly chopped
3 celery ribs, roughly chopped
rosemary, twig
2 bay leaves
1 garlic clove, chopped roughly
1 potato, peeled and roughly chopped
1 teaspoon whole black peppercorn
salt, a good pinch of
1 clove (optional)

Directions

1

Put ingredients in a stockpot or large saucepan and cover ingredients with water.
2

Cover with a lid, then bring to a boil on medium to high heat.
3

Stir well, then reduce heat to medium-low.
4

Simmer uncovered, skimming foam from the surface for two hours.
5

Try not to boil just keep stock on a slight rolling simmer.
6

Strain the stock through a cloth-lined colander.
7

Discard the solids.
8

Let stock cool, and refrigerate, you will find the stock will turn to a jelly, when cooled in the refrigeratorwhich is the sign of a great stock.
9

Use the stock within a day or 2 or freeze the stock in preferred sized portions, using an ice block container works very well for small portions that can be just popped into casseroles, soups or sauces.