Sorry guys this is one of
those things that you have got to do for yourself. I guess that if you had an apprentice you would delegate this
job but until then it’s down to you. You see chicken stock is one of those things that just won’t do instant. Lots
of people have tried but if you ever take the time to compare home made with what comes out of the packet you will
know exactly what i am referring to.
But and this is a big BUT, take the time and get it right, take some pride in making something that no one will
ever see and you will reap rich rewards from your efforts as nothing will add richness and flavour to food like a
good chicken stock.
A Bit Of
Chicken stock in a nutshell is just highly flavoured water that has a rich velvety
feel and taste too it. It is made by simmering bits of chicken, meat, bones, skin (in some supermarkets you can buy
chicken bones solely for this purpose) in a pot of water with some basic vegetables and salt for 2 or 3 hours. This
has to be one of the earliest forms of cooking after holding a piece of meat on a stick over a fire. Stocks form
the basis for most soups and sauces and add large amounts of flavour to them. Stocks are also often made from
beef and fish.
- The carcuss and left over's from a roast chicken
or 500g Chicken bones.
- 1 Large Onion
- 2 Carrots
- 1 Stalk of Cellery (Optional)
- 3 Cloves of Garlic (Optional)
- 3 Tea Spoons of Salt
And This is What You
Roughly chop the carrots and onion up into large chunks. Then toss them into your largest pot with all the other
ingredients. Fill the pot almost to the top with water and put it on a stove plate set at its maximum. As the
mixture starts to come to the boil turn the plate down to 1 or 2, get a six pack out of the fridge and go watch
sport on the TV for 2 or 3 hours, 4 if its a good game. If this is your first time you might want to glance in
the pot every beer or so just to check the water level and put your mind at
At the end of the cooking period switch the plate off and let the pot stand for 45 minutes. Then strain everything
through a sieve making sure not to waste one drop of this precious liquid and then storing it safely in the fridge.
You now have a decision to make 1. Just toss the bits of overcooked onion, carrot and chicken in the bin or 2.
if no one is looking, do as i do and get stuck into this pile of flavour with a piece of bread.
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