Chicken Stock

Well I know every good chef is supposed to make their own stock but to be honest most of the time I used the stuff in a carton as who really has the time??? However a combination of today being the start of Easter, deciding to go on a 4 day cooking & baking frenzy & having some chicken thighs that Michael mistakenly bought when I had asked for fillets, I thought I would make up a huge batch to freeze for later use, so huge I needed 2 great big pots to fit it all in. It really is very easy, you just need those 4 hours or so to hang around waiting for it which for once I had plenty of spare time. The aroma in the kitchen while bubbling away all day was delicious & I’m sure it will make a big difference to the dishes I make with it (it better anyway!!) & Mojo should enjoy the chicken. Even though it’s very simple I pretty much followed Jamie Oliver’s recipe which can be found in The Naked Chef & The Return of the Naked Chef, almost the same recipe in both, I omitted just a couple of things which I didn’t have handy, leeks & thyme.

Chicken Stock

For 4 litres of stock

2kg raw chicken carcasses, chopped
½ whole head of garlic, broken up but unpeeled
5 sticks celery, roughly chopped
2 medium onions, roughly chopped
2 medium leeks, roughly chopped
2 large carrots, roughly chopped
3 bay leaves
3 sprigs fresh rosemary
5 sprigs fresh parsley
5 sprigs fresh thyme
5 whole black peppercorns
6 litres of cold water.

In a large, deep, thick bottomed pot (or 2!), place all ingredients. Bring to the boil, then turn down the heat & simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. After cooling for about half an hour, divide into small containers & freeze or you can keep in the fridge for about 4 days.