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Chicken Stock

 

 

 

 

 

 

 

Sorry guys this is one of those things that you have got to do for yourself. I guess that if you had an apprentice you would delegate this job but until then it’s down to you. You see chicken stock is one of those things that just won’t do instant. Lots of people have tried but if you ever take the time to compare home made with what comes out of the packet you will know exactly what i am referring to.  But and this is a big BUT, take the time and get it right, take some pride in making something that no one will ever see and you will reap rich rewards from your efforts as nothing will add richness and flavour to food like a good chicken stock.

 

A Bit Of History

Chicken stock in a nutshell is just highly flavoured water that has a rich velvety feel and taste too it. It is made by simmering bits of chicken, meat, bones, skin (in some supermarkets you can buy chicken bones solely for this purpose) in a pot of water with some basic vegetables and salt for 2 or 3 hours. This has to be one of the earliest forms of cooking after holding a piece of meat on a stick over a fire. Stocks form the basis for most soups and sauces and add large amounts of flavour to them. Stocks are also often made from beef and fish.

Stock Ingredients

  • The carcuss and left over's from a roast chicken or 500g Chicken bones. 
  • 1 Large Onion 
  • 2 Carrots 
  • 1 Stalk of Cellery (Optional) 
  • 3 Cloves of Garlic (Optional) 
  • 3 Tea Spoons of Salt 

And This is What You Do!

Roughly chop the carrots and onion up into large chunks. Then toss them into your largest pot with all the other ingredients. Fill the pot almost to the top with water and put it on a stove plate set at its maximum. As the mixture starts to come to the boil turn the plate down to 1 or 2, get a six pack out of the fridge and go watch sport on the TV for 2 or 3 hours, 4 if its a good game. If this is your first time you might want to glance in the pot every beer or so just to check the water level and put your mind at rest.

At the end of the cooking period switch the plate off and let the pot stand for 45 minutes. Then strain everything through a sieve making sure not to waste one drop of this precious liquid and then storing it safely in the fridge. You now have a decision to make 1. Just toss the bits of overcooked onion, carrot and chicken in the bin or 2. if no one is looking, do as i do and get stuck into this pile of flavour with a piece of bread.  


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