Golden chicken stock

Golden chicken stock

By
From
Modern Italian Food
Photographer
Earl Carter

You simply must make your own chicken stock; there is no excuse for not doing it. Chicken carcasses are cheap, a big pot is cheap and there is always space in the freezer compartment for frozen stock. I like the use of vegetables in stock. Do not listen to all the funny theories about stock. They are designed to put you off cooking.

Ingredients

Quantity Ingredient
4 chicken carcasses, or more (also add a few wings or feet)
1 large brown onion, cut in half
1 large carrot
2 sticks celery
large pinch salt

Method

  1. Put all the ingredients in the largest pot you can buy (ideally it should be at least 10 litres – you will find many uses for it), cover with cold water and bring to the simmer very slowly. Do not let the stock boil fast. As it comes to the boil, some gunk and fat will rise to the surface. Skim this off and discard.
  2. As the stock simmers away you will need to keep skimming off the fat and impurities. Simmer for 2 hours and you will end up with a glorious golden stock that is full of flavour.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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