Chicken stock
So many soups, casseroles, curries etc. have chicken stock as an ingredient and we often subsitute with a stock cube and boiling water for convenience sake. But the real thing is much much tastier, with emphasis on gentle flavour (which is what chicken stock is all about) rather than salty cubiness. And it freezes really well so you can make a big batch and put some in the freezer for future use. Here's my recipe for simple chicken stock.
Ingredients
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1 chicken carcass
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Chicken giblets
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1 large carrot
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2 onions
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2 stems celery
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4 cloves garlic
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1 piece fresh ginger
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2 bayleaves
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2 pinches salt
Cooking Instructions
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1
Put a large pan on the stove and half fill with water. Bring to the boil and add the chicken carcass and giblets.
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2
When foam appears on the surface, skim off with a large spoon or ladle and discard.
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3
Wash and peel the other ingredients
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4
Add to the pan, cover and leave to simmer for 1 and a half hours on a very low heat
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5
You can use half the stock to make a vegetable soup, which is what I did at the weekend. Just add whatever veg needs using up, cover and cook over a moderate heat for 30 minutes. Then blitz in the liquidiser and serve.
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6
Freeze the stock you don't need in recipe-size portions.
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