- Published on Wednesday, 17 April 2013 15:23
- Written by allrecipes.asia
Makes: 2 litres
1 kg chicken necks, bones, backs and other off-cuts
1 chicken carcass (raw or remains from a roasted chicken)
3 cloves garlic
1 chicken, about 3 kg, washed and chopped, or the same weight of drumsticks and wing tips
3 spring onions
1 kg chicken giblets (excluding livers), washed
chicken giblets, but not the liver (optional)
3 slices ginger
1 onion, roughly chopped
6 litres water
3 medium onions, peeled and quartered
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
4 medium carrots, peeled and sliced
3 celery sticks, trimmed and chopped
1 leek, trimmed and sliced (optional)
1 bouquet garni (bay leaf, parsley and thyme)
1 leek, washed and sliced
1 large sprig each parsley, marjoram, oregano and basil
6 black peppercorns
½ teaspoon salt
1 bay leaf
1 small sprig each thyme and rosemary
1 blade of mace
1 tablespoon black peppercorns
Preparation method :
Prep: 5 mins | Cook: 2 hours
1. In a large pot, parboil the chicken parts with enough water to cover. Dump out the water and refill with 2.5 litres fresh water. Bring to a boil and skim off any scum that rises to the surface.
2. Break up the carcass into several pieces and put in a large saucepan or stockpot. Add 2 litres of cold water and bring to the boil. Skim off any scum that rises to the surface, then add the bouquet garni, peppercorns and salt.
3. When most of the scum has been removed, add the garlic, spring onions and ginger. Simmer over low heat for 2 to 3 hours.
4. Put the chicken, giblets and water in a stockpot or saucepan and bring slowly to the boil. Add a cup of cold water and reduce the heat. Skim any scum from the surface, then add the prepared vegetables, herbs and peppercorns. Simmer over low heat for 5 hours, skimming the scum frequently from the surface of the stock.
5. Strain the stock and store the stock in the refrigerator for up to a week or freeze for several months.
6. Partially cover the pan with a lid, reduce the heat and simmer gently for about 2 hours, or until the stock has reduced by half.
7. Remove the pan from the heat and strain the stock, discarding the bones and vegetables. Leave to cool, then skim off the fat that has risen to the surface.
8. Store in a plastic container in the fridge for up to 4 days or freeze for up to 6 months.