Sadly, I haven’t yet mastered the art of the highly prized and treasured gelatinous stock yet.. But I am working on it. I still simmer the bones for most of the day, making sure I steal all that gelatinous, mineral-ly, vitamin-y goodness from the carcass, I also add a mirepoix of different veggies and an abundance of fresh and dry herbs.
– 1 raw/roasted chicken carcass
– 2 large onions, chopped into large chunks
– 1 carrot, chopped into chunks
– 2 stalks of celery, including leaves, chopped into 3-4cm batons
– 2-3 dried bay leaves
– 2-3 cloves of garlic, smooshed with the back of a knife
– 1-2cm piece of ginger, sliced roughly
– 6-8 peppercorns
– sprigs of whatever fresh herbs tickle your fancy – I used thyme, rosemary, flat leaf parsley, marjoram
– 2 tablespoons of vinegar
1. In a large heavy based saucepan or dutch oven, throw in all your veggies and herbs (dried + fresh + peppercorns)
2. Place your chicken in, and cover with just enough water to cover the bird. (Remember you can always add more later)
3. Add vinegar and place on a medium heat. Bring to the boil. Then crank the heat right down to just a simmer, so barely any movement on the surface of the liquid.
4. After about an hour remove the chicken from the stock liquid, discard the skin and pull away all the useable meat – save this for risotto, soups or whatever you fancy.
5. Return the bones to the liquid and continue to simmer for another 3-4hrs.
6. Using a tea-towel or muslin/cheese cloth strain the stock and throw away the veggies, herbs and bones.
7. Refrigerate – the fat should float to the surface, and it will make it easier to get rid of the rest of the impurities this way.
8. Freeze, or use straight away 🙂
~ I tend not to add salt to my stock, where as I usually add it in the final stages of cooking a meal 😉