© David Loftus
easy chicken stock
Stock is usually one of those things that even chefs don't have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we've had our Sunday roast − I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you'll probably get a cleaner-tasting stock if you use raw carcasses.
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. 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. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
Try this: If you still think you can't be bothered to make stock, then use some good chicken bouillon, or simply buy it premade.
• from Jamie's Kitchen
• Makes 4 litres/7 pints
• 2kg (4 and 1/2 lb) raw chicken carcasses, preferably free-range or organic, legs or wings 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
• 2 sprigs of fresh rosemary
• 5 sprigs of fresh parsley
• 5 sprigs of fresh thyme
• 5 whole black peppercorns
• 6 litres (10 and 1/2 pints) cold water