Saturday, 5 November 2011
You will often find chicken carcasses in the meat section at your supermarket. I usually purchase 3-4 at a time and if I am not going to make stock that day I will freeze them so I have them at hand for when I do need to make it. You can take the carcasses straight from the freezer and place in simmering water.
I quite often make chicken stock after roasting a chicken. I will use the carcasses that I have roasted and add 1 kg of fresh chicken wings which I usually purchase when on special and freeze them for this occasion. On special you can usually pick-op the chicken wings for about $5.00-$6.00 per/kg.
2-3 chicken carcasses
6 garlic cloves cut in half
1 teaspoon whole pepper corns (about 6-8)
1 onion cut in half
4 celery sticks cut into chunky pieces
2 large carrots chopped into chunky pieces
4 bay fresh leaves
3 sprigs of fresh rosemary
4 sprigs of fresh parsley
3 sprigs of fresh thyme
3-5lts cold water
salt to taste
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large soup or stock saucepan. Add the cold water and bring to the boil. Once it is boiling turn down to a simmer.
Continue to simmer gentle heat for 3-4 hours, skimming the oils off the top as necessary. When the stock has been simmering for 3-4 hours turn off the heat then pass the stock through a fine sieve or several layers of mutton cloth to remove the ingredients.
Allow to cool for about 2 hours, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. At this point I skim off any fats and oils that have solidified on the top. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 3 to 4 days and in the freezer for 2-3 months.