Sunday, May 24, 2009

Jamie Oliver's Easy Chicken Stock

Chicken stock is called for in a lot of recipes as it provides depth to any dish. It is easily found in supermarkets in bouillon or liquid form. However, in the spirit of experimentation, I decided to make my own chicken stock. There's really nothing to it. I followed Jamie Oliver's Easy Chicken Stock and voila! easy peasy.

Jamie Oliver's Easy Chicken Stock (adapted)

- 2kg (4 and 1/2 lb) raw chicken carcasses, chopped
- 1/2 head of garlic, unpeeled and bashed
- 5 sticks of celery, roughly chopped
- 2 medium leeks, roughly chopped
- 2 medium onions, roughly chopped
- 2 large carrots, roughly chopped
- 3 bay leaves
- 1 teaspoon dried rosemary
- 2 1/2 teaspoons dried parsley
- 2 1/2 teaspoons dried thyme
- 5 whole black peppercorns
- 6 litres cold water

1) Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer.
2) Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.

It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

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