The Irish Farmers' Market Cookbook by Clodagh McKenna

Author:Clodagh McKenna [Clodagh McKenna]
Language: eng
Format: epub
ISBN: 9780007365067
Publisher: HarperCollins Publishers

Chicken Stock

Making stock is not an exact science. For a basic chicken stock, cover the carcass with cold water, throw in 2 halved onions (I don’t even take the skins off), 3 carrots split down the middle, 3 celery sticks and, if you have them, the discarded tops or skins of some peeled leeks. A fresh bouquet garni works well but you can improvise with your own choice of herbs. Season and simmer for up to 1½ hours. Then strain through a sieve and store in a fridge or in a freezer, I find plastic milk bottles are great for storing stock (but don’t fill your container right to the top). When you store the stock in the fridge the liquid will turn into a jelly but don’t fret! When you are ready to use the stock just tip the jelly into a saucepan over a medium heat and the jelly will immediately turn back to a liquid form.

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