Make a clear white stock or brown stock using this recipe. For the latter, slice the onion, carrots and leek and dry-fry until browned
Prep:5 mins – 15 mins
makes 2 litres
4 chicken carcasses, with the wings, or use 2kg wings2 onions, halved4 carrots, cut into chunks1 leek, cut into chunks1 celery stick, cut into chunks5 peppercorns3 allspice berries80g parsley
STEP 1Put all the ingredients, except the parsley, in a large pan and add 4 litres of cold water. Bring to a boil. As soon as the water starts to boil, turn the heat down low. Add the parsley, half cover with a lid and let the broth simmer slowly for about 6 hrs. Occasionally, skim off the foam and fat using a ladle. (You could also transfer the stock to a large slow cooker once you have brought it to a boil.)STEP 2Strain the broth through a colander or sieve into another container. Cool, then chill so the fat rises to the surface.STEP 3Remove the solidified fat with a slotted spoon. You don’t have to throw it away, it can be used in cooking. To give the stock a stronger flavour, bring it back to the boil and reduce it until it is the strength you want.
