Chicken Stock
Jun
LUNCH/DINNER
Chicken Stock
- bones from roast chicken 1 bird (s)
- 1 roughly chopped carrots
- 1 roughly chopped onion
- 1 roughly chopped parsnip
- 1 roughly chopped celery stick
- 1 roughly chopped leek (well cleaned)
- 2 bay leaf
- 2 parsley stalks
- 4 peppercorns
- 2 garlic cloves
- 2 liters cold water
- 0,5 tbsp extra-virgin olive oil
- pinch of salt if using
METHOD
1. Put all ingredients together in a large sauce pan, bring to the boil, lower the heat and simmer slowly for about 2hrs, skimming impurities/scum rising to the surface a couple of times.
2. If using a pressure cooker, you can more than half the time as 40min shpuld do the job, but remember to remove any foam/scum as you remove the lid
3. Put the stock through a very fine sieve squeezing the juices from the veg and chicken with tongs or a wooden spoon. You can also use a muslin cloth but takes much longer and since you do not need a completely clear broth, the sieve should be more than enough.
VARIANTS
You can use raw chicken legs and shred the meat after making the stock to be added to soups/purees/pies. The flavour will not be as complex but healthy and delicious nevertheless!