3 lt water
2 chicken carcasses
2 brown onions, skin on
4 large celery stalks, leaves off
4 medium carrots
1 bunch parsley stalks
3 cloves garlic
Flaky sea salt
Roughly chop the onions, celery, carrots and parsley stalks. Squash the whole garlic cloves. Put these vegetables in a stock pot with the chicken carcasses, add the peppercorns, pour in 3 lt water and bring to the boil over a high heat. Reduce to a bare simmer and slowly reduce the stock for 1 hour skimming the surface occasionally.
When it’s cool enough to handle, skim off the fat then strain the stock through a conical sieve. You can use it immediately, store it in the fridge for a few days, or in the freezer for 3 months.
In our opinions, using home-made stock is essential for full-flavoured food. We always buy a free range and organic bird, bone it for the cuts we want and use the carcass for stocks. We recommend making stocks and freezing them so that they’re ready to go for whatever culinary project you’re engaged in.
Makes: 2 litres
Preparation time: 10 mins
Cooking time: 1 hour
Equipment: 5 lt stock pot, large fine sieve