*Roast Chicken Broth*
Makes 3 to 4 litres (2 to 3 quarts) (Good for freezing) There is no equal in flavour to homemade chicken broth or stock as it is also called. Perfect for making soups, risottos, stews and gravies. 1 to 2 roast chicken carcasses, you can also add a few necks and backs if you have them. (I buy my chickens whole, and cut the up to use in recipes. I always have chicken necks and backs in the freezer. This is the perfect way to use them up) 4 unpeeled cloves of garlic, gently bruised 1 large brown onion, washed, unpeeled and quartered 2 medium carrots, washed, unpeeled and quartered 2 large stocks of celery, washed, with leaves attached, quartered 1 tsp whole black pepper corns, bruised 1 tsp sea salt
a handful of fresh parsley sprigs, and other soft herbs such at thyme, oregano, savoury, sage or marjoram Place the chicken carcasses and any backs or necks you are using into a large saucepan. Add water to cover by several inches. Add the cut up vegetables and aromatics. Bring to the boil, then reduce to a simmer. Cook at a very slow simmer for anywhere from between 3 hours to six hours. (The longer you cook it, the more flavourful it will be.) Line a colander with some cheese cloth and strain the contents of the pot into a large clean bowl. Discard any solids left behind. Chill. Discard any solid fat which forms on top. The broth is now ready to use as you desire, or you can break it down into smaller quantities and freeze for future use. |
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