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Perfect chicken stock
- Prep time:
- 5 mins
- Cook time:
- 2 hrs
- Serves:
- Makes about 1 litre
The intense flavour from Matthew Fort’s simple chicken stock will transform dull soups, sauces and risottos into fabulously flavoursome delights
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Ingredients
- 1 roasted chicken carcass, carcass (leftover from a roast chicken)
- 500g pork bones
- 250g unsmoked Bacon
Method
1. Tip all the ingredients into a large saucepan or stock pot and cover with cold water.2. Place over a high heat and bring to the boil, then reduce the heat to low and simmer for 1-2 hours, regularly skimming off any scum that forms on the surface.
3. Once the stock is flavoursome, strain through a fine sieve into a clean pan. Return to the heat and simmer vigorously until reduced to the desired concentration.
4. You can use the stock straight away, otherwise set it aside to cool before transferring to the fridge where it will keep for 1-2 days. You can also freeze the stock in individual portions, ready to take out and defrost as you need it.
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Latest Comment
after taking the chicken carcass out that is ~!!!!!!!!!
yum - if you chucked some spuds, kumara, pumpkin, parsnip, carrot, etc this you'll have a great Kiwi Boilup !!!!!!!!!
good because it's something i could never get right before