Put you carcass and chicken bones in a suitably sized pot
cover with cold water, then bring to the boil
Get your, onion, celery, leek, carrot and garlic and wash and roughly chop
Here's how to wash a leek. First split it 3/4 from the bottom
Then turn and do the same so you have a cross.
It will all fan out now so you can wash the dirt out while keeping the leek from falling apart making it easier to chop
Peel of the outer leaf as you are going to use this for your bouquet garni
Get your cloves
And stud your onion
Now bouquet garni time. Get some thyme
Some bay leaf and some parsley and bundle up
Then get your twine and tie it al together
By now your chicken bits will have come to the boil, so get a colander ready to refresh your chicken bits
Let all the scum rise to the top
Ok. Boiling. Pour into the colander and rise in cold water
Blanching helps get rid of the impurities in the bones that can cloud the stock.
Time for another bath:)
Give your pot a wipe out
And return chicken bits
Cover with cold water and bring to the boil
Add 1/2 tsp salt
Add your veg and bouquet garni
And simmer on a low heat for 3 hours
Skim any scum that rises to the top as you want a nice clear stock
Get a colander ready over a pot to collect the stock, you would not believe the amount of trainees chefs who have kept the bones and poured the stock down the sink!!!
This smells bloody awesome
And there you go, lovely aromatic chicken stock. Now you want to chill overnight so the left over fat rises to the top and you can easily lift it out in the morning. Then reduce, make soup, whatever!
Here it is the next morning with the fat solidified
Pour through a fine sieve into another container
And there you go.
- 1.0 Chicken carcass
- 1.0 Carrot
- 1.0 Celery stalk
- 1.0 Onion
- 1.0 Leek
- 1.0 Clove
- 4.0 Cloves of garlic
- Bay leaf