Chicken stock
This stock can be used in soups, stews or pottages that include chicken, pork or vegetables.
Preparation method
Place the chicken carcass and all the remaining ingredients into the stockpot.
Bring to the boil and then turn the heat down to a gentle simmer.
Add the salt, cover the pot and simmer for 4 hours.
Strain the stock through the sieve into the large bowl.
Allow to cool to room temperature before covering with clingfilm and placing in the fridge for a few hours.
Before using for your recipe remove from the fridge and remove any fat that has congealed on the surface and add to your recipe.
Any stock remaining can be placed in freezer bags or pots and placed in the freezer for future use.
