Cooking Time 2 hours 30 minutes - Makes around 1 Litre
Want to take your soups, sauces, risotto, or anything you add stock to to the next level? Then you need to make your own stock. It's really easy, and it's night and day compared to store-bought.
Ingredients
1 leftover chicken carcass.
2 carrots, roughly chopped.
2 onions, roughly chopped.
2 stocks of celery, roughly chopped.
2 garlic gloves.
3 bay leaves.
3 sprigs of fresh rosemary.
1/2 tbs of black peppercorn.
1/2 tbs of coriander seeds.
1 star anise, optional.
1 tbsp of tomato purée.
1 tbsp of flour.
2 litres of water.
Method
In a roasting tray, add the vegetables, rosemary, chicken carcass, season with salt and pepper, and drizzle with olive oil. Mix everything together. Add a splash of water to the tray, then place it in a preheated oven set at 200°C for 30 minutes.
Once out of the oven, place the tray on the hob over low heat. Add the tomato purée and cook for a couple of minutes. Then, add the flour and cook for another couple of minutes.
Transfer the chicken and vegetables into a large saucepan. Add the peppercorns, coriander seeds, bay leaves, and star anise if using. Pour enough water over it to cover around 2 liters.
Bring the mixture to a boil, then skim off any scum that rises to the top. Reduce the heat to low and simmer for 2 hours. After the 2 hours, strain the stock through a sieve and allow it to cool. Once cool, skim off any fat from the top. Divide the stock into freezer bags or Tupperware containers and store it in the freezer for up to 3 months or in the fridge for up to a week.