Description
Simple to prepare, yet it creates a flavourful broth that can be used in any recipe calling for chicken stock. You will never buy from the store again!
Ingredients
– 1 large white onion, peeled and quartered
– 2 medium sized carrots, peeled and chopped into large chunks
– 2 sticks of celery, trimmed and roughly sliced
– a good handful of parsley, rinsed and chopped
– 2 bayleaves
– the leftover skin; meat and bones of a roast chicken
– a few whole peppercorns and some salt
Instructions
- Place all the ingredients into a large pot or saucepan.
- Add enough water to cover all the ingredients.
- Bring to a boil and allow to simmer for 1-2 hours. The longer you leave it simmering for, the more intensified the flavour of the stock will be. Just add a little more water if it reduces too much.
- You may need to skim off some foam from the top of the pot. Then, strain the liquid through a sieve or strainer. Discard the vegetables, bones and herbs. You should be left with a cloudy liquid.
Notes
* Use the chicken stock in recipes as needed, and if you want some inspiration; you could make this Slow Roasted Tomato and Red Pepper soup.