Chicken Stock

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Recipe’s for soups, stews, sauces, gravy’s and a myriad of other dishes are made with a foundational stock of some sort be it beef, chicken or vegetable. Stocks can be purchased in different variations such as concentrated liquid, organic liquid and cubes. Store bought stock generally has a shelf life of between 2 and 4 years which means they are laden with preservatives and flavour enhancers. I have absolutely nothing against the way certain foods are kept on the shelves but do feel that if you have the time and means then make it yourself. Stock is very easy to make and requires minimal effort. Most of us who prepare meat will have some kind of left-over be it in the shape of a chicken carcass or a collection of bones from a roast or a stew. Don’t give it to the dogs just yet! Freeze if for later use or pop it into a pot with some veggies and make your own delicious, preservative free stock that will freeze beautifully for up to 3 months. The recipe that I used (modified) comes from one of my favourite recipe book collections and it’s called “Lessons with Liam”, written by Liam Tomlin (ISBN: 978-0-7981-5729-2 or EPUB: 978-0-7981-5730-8)

You will need:
1 left over chicken carcass
2.5 L cold water
2 celery sticks roughly chopped
1 leek roughly chopped
1 onion peeled and roughly chopped
Half a head of garlic roughly chopped
10ml dried thyme
4 sprigs fresh parsley
2 dried bay leaves
6 white peppercorns crushed

Roughly chop the carcass into smaller pieces and place in the pot with water. Bring to the boil and reduce heat to simmer for 15 minutes. Add all other remaining ingredients and cook for a further 45 minutes. Taste and adjust the seasoning accordingly. Remove from the heat, place the lid on the pot and allow flavours to infuse until stock is completely cooled. Pass the stock through a very fine sieve or muslin cloth into a freezable container. The stock can be kept covered in the fridge for up to 3 days before using or up to 3 months in the freezer.


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