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Categories:Viewed: 25 - Published at: 3 years ago
Ingredients
- 1 roast chicken carcass, bones and skin
- 1 carrot
- 1 onion
- 1 leek
- 1 tsp chopped parsley
- 3/4 tsp salt
- 1/2 tsp sugar
- 1/4 tsp celery salt
- 1/4 tsp white pepper
- 3000 ml cold water
Method
- Put the chicken bones and skin in a stockpot or large saucepan
- Add the vegetables - peel and quarter the onion, halve the carrot and leek
- Add the seasonings then add enough cold water to cover everything and extra, I use 3000mls
- Put the lid on the pot and bring to the boil
- As soon as it starts boiling remove the lid and turn the heat down to a bare simmer
- Let it be for at least 4 hours.
- I like to leave mine for 5 to concentrate the flavours a bit more
- Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot
- Let it cool then chill overnight in the fridge.
- Skim the fat from the top in the morning
- Store in the fridge or freeze for another day
