© David Loftus
easy chicken stock
method
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 34 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 color. 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 23 months.
Try this: If you still think you cant be bothered to make stock, then use some good chicken bouillon, or simply buy it premade.
serves: 7
ingredients
4 1/2 lb raw chicken carcasses, legs or wings chopped
1/2 a 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 101/2 pintscoldwater