Difficulty Factor: Easy
Cooking Time: 3 Hr
Serves: 2.5L stock approx..
Basic Chicken stock can be used in Soups and Sauces not only to produce Chicken dishes but with Red meat sauces and even Fish sauces.
2 kg Raw Chicken carcasses
4 L Ice cold water
3 Onions - peel and cut into 1/4's
3 Carrots - peel and chop
3 Celery sticks - wash and chop
1/2 bulb Garlic - cut in 1/2 widthways
3 Leeks - slice, chop and wash
1 sprig Rosemary
1 sprig Thyme
2 glass White Wine
1 tbs. Sea Salt
Place the vegetables, herbs and salt in a large pan or stock pot, cover with the Chicken bones and pour in the water & wine.
Bring gently to the boil for 5-6 minutes and skim off any scum that comes to the top. Turn the heat down to a gentle simmer and cook the stock for 3 hrs.
Allow to cool and strain through a sieve or muslin. Refrigerate for up to 3 days or freeze until you are ready to use it.
Variation of the theme - Brown Chicken stock
Same as above but prior to cooking roast the Chicken and vegetables for 35 minutes in a preheated oven - 200deg.C and swap the white wine for red wine that has been mixed with 2 tbs. tomato puree