To have a ready supply of homemade chicken stock in your kitchen is a dream for any chef. Stock is the base of any dish in French cooking. Use the left over bones from a roast chicken to make the stock. The stock will last in the fridge for 5 days or it can be frozen for up to 6 months.
Chicken Stock Yield: 12 cups Cooking time: 1 hour 30 minutes
Ingredients 1.5kg chicken whole or parts, such as wings, bones, breasts and legs 4L water 2 onions, cut into quarters 4 carrots, roughly chopped 4 celery sticks, roughly chopped 8 garlic cloves 2 sprigs of parsley 2 sprigs of thyme
Method 1 Combine the chicken, water, onion, celery, garlic and parsley in a large stockpot and bring to a simmer on a low heat. 2 Maintain a very gently simmer and cook for 1 hour 30 minutes. 3 Strain stock through a fine mesh strainer and allow to cool. 4 Place in the fridge to cool completely and skim off the any fat or scum on the surface. Tip: Freeze the stock in ice cube containers, so you can have ready-made stock in the freezer when you need it! image: dinner du jour