Chicken Stock (5)

Ingredients

• 1kg chicken carcasses or wings
• 1 carrot, cut into chunks
• 1 onion, skin on, cut into quarters
• 1 leek, cut into chunks
• 1 stick of celery, cut into chunks
• 1 garlic clove, bashed
• bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
• 5 peppercorns
• 1 clove

Method (from memory)

• Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water.
• Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed.
• Pass through a sieve into a jar
• Cool down by placing the jar in a bowl of cold water
• Will keep in the fridge for a week and for three months in the freezer.

BBC Good Food: Chicken stock