Basic Chicken Stock
Use chicken carcasses supplemented by chicken wings, which help to give body to the stock as well as add flavour. You can also freeze the bones (raw or cooked) of chicken and then when you have enough, make a stock. Don’t feel you have to be too slavish to the recipe; if you have some discarded mushroom stalks, add those, when tomato is in season, put some in (but you could add a tablespoon of tomato paste to the stock instead when it isn’t).
To make a brown chicken stock, simply roast the bones and the vegetables first before making the basic recipe.
Put the chicken frames and wings in a stockpot and cover with cold water. Bring up to a simmer, and skim off the frothy impurities that rise to the top.
Add the remaining ingredients and simmer very gently for 4 hours. Strain the stock through cheesecloth or muslin, and cool. Chill overnight and remove the hardened fat if you wish.
Keep in the fridge for 3 days or up to 6 months in the freezer.
If you wish to clarify the stock, mix 2 whisked egg whites with ½ cup finely chopped vegetables. Put into a stockpot with the cold stock and bring up to a simmer. Cook for an hour without stirring. Remove from the heat, then remove the ‘raft’ of vegetables and strain through cheesecloth or muslin.
1kg chicken frames
500g chicken wings
1 onion, roughly chopped
2 carrots, sliced
1 stick celery, sliced
3-4 cloves garlic, smashed
1 slice fresh turmeric (optional)
1 bay leaf
1 sprig of thyme
a few sprigs of parsley (or just the stalks)
a few black peppercorns