how do i make please for soup as well as freezing in batchs for others meals.. thanx
cookessentials,
Apr 15, 9:43am
Home Made Chicken Stock
1x large onion 2x small carrots 2x sticks celery 1x leek bunch of parsley thyme sprigs and 2 fresh bay leaves several blades of mace several black peppercorns 2 chicken carcasses, raw or cooked, or equivalent of raw or cooked chicken bones
Cut vegetables the same size. The ratio of different vegetables must be balanced so that no one flavour dominates. Avoid using strong parts of vegetables, such as celery leaves and the outer green leaves of leeks, as these will dominate the flavour.
Put vegetables in a large deep pot/stock pot, with peppercorns, bay, thyme, parsley stalks and chicken carcass, using the ratio of one-third ingredients (bones and vegetables) and two-thirds water. Either raw or cooked chicken bones can be used but don’t mix the two. Don’t add starchy vegetables such as potatoes because they will make the stock cloudy, or tomatoes or other sharp-flavoured ingredients because they will make the stock too acidic. Don’t boil the soup or it will turn muddy; bring it to the boil then simmer gently for 2-3 hours to extract flavour from the ingredients. Drain and cool stock quickly, then refrigerate. Just pour stock into a large clean bowl and sit it in the sink which has had cold water put into it.
Once the stock is thoroughly chilled, any fat will settle on the top and can be scooped off. To concentrate the stock, return it to a cleaned pan after skimming off the fat and boil gently until reduced by about a third. Cool, refrigerate and use within 48 hours, or freeze
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