This simple recipe will add an extra layer of flavour to all your recipes.
From soup and risotto to stew, using this stock, you will gain extra depth of flavour.
Ingredients 10
2 kg chicken, carcass
1 onion, medium, halved
2 carrots, medium, chopped
1 stalk celery, medium, chopped
4 parsley sprig, fresh
2 sprigs thyme, fresh
2 bay leaves
1 tsp black peppercorns
4 l water
1⁄2 tbsp salt
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Method 5
Roughly chop the , and . Place everything in a large stock pot with the , , , and half the . Add the and cover with bring to simmering point.
Scoop off and discard any foam that forms on the surface using a ladle (this helps to make the stock clear).
Reduce the heat to low and simmer gently for 3 hours.
Strain and discard the vegetables and .
Season to taste with the rest of the . Store in the fridge for up to a week or the freezer for up to 3 months.
The Coastal Italian's tips
For a richer flavoured stock, you can roast the chicken carcass.
