1 Cooked Chicken Carcass (chopped into 4 bits)
Giblets and Anything Leftovers (from the chicken)
1 Onion
2 Carrots
1 Celery Stick
1 Bay Leaf
a Few Parsley Stalks (crushed with the side of you blade)
1 Thyme Sprig
1.8l Water
Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon
The Good Bit
- whack all the ingredients into the pan and slowly bring to the boil, reduce the heat and simmer for 2 1/2hrs.
- Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating, when chilled skim off the fat that has risen to the top to give a clear stock.
- This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly (after you've chilled and removed the fat) and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.
