I am a great believer in the nourishing properties of the broth from bones that have had the goodness boiled out of them so have been making this stock for over a year now. This stock goes in risottos, curries, gravies, soups and much more. I always have a few 2 cup containers of it in the freezer.
2kg chicken bits and bobs, bones, frames, necks, wings. I save the bones etc from other chicken meals and bring up to weight with raw carcases. Less fat that way.
2 onions with skin left on, quartered
2 carrots, cut into chunks
tops of a half bunch of celery chopped up roughly
teaspoon peppercorns
bouquet garni
10 cups water
Put into a big pot and bring to the boil and simmer for 2 hours.
Drain, put into freezer containers and chill in the fridge. When cold, scrape fat off and freeze stock. Keep the fat to roast potatoes in, it is divine. Don't tell the dietician I said that.
If you have a pressure cooker, halve everything, except pepper and bouquet garni , add 6 cups water instead of 10 and bring to low pressure, lower heat to maintain pressure and cook for 20-25 minutes. Turn off gas and let pressure reduce on its own.
2kg chicken bits and bobs, bones, frames, necks, wings. I save the bones etc from other chicken meals and bring up to weight with raw carcases. Less fat that way.
2 onions with skin left on, quartered
2 carrots, cut into chunks
tops of a half bunch of celery chopped up roughly
teaspoon peppercorns
bouquet garni
10 cups water
Put into a big pot and bring to the boil and simmer for 2 hours.
Drain, put into freezer containers and chill in the fridge. When cold, scrape fat off and freeze stock. Keep the fat to roast potatoes in, it is divine. Don't tell the dietician I said that.
If you have a pressure cooker, halve everything, except pepper and bouquet garni , add 6 cups water instead of 10 and bring to low pressure, lower heat to maintain pressure and cook for 20-25 minutes. Turn off gas and let pressure reduce on its own.
