Homemade Chicken Stock مرقة الدجاج

Photo: YEZEN

Ingredients

4 pints Makes litres/ 7

2 kilograms (4 and ½ lb) raw ch icken carcasses, preferably free-range or organic, legs or wi

1/2 head of garlic, unpeeled and bashed

5 sticks of celery, roughly chopped

2 medium leeks, roughly chopped

2 medium onions, roughly chopped

2 large carrots, roughly chopped

3 bay leaves

2 sprigs of fresh rosemary

5 sprigs of fresh parsley

5 sprigs of fresh thyme

5 wholes black peppercorns

6 litres (10 and ½ pints)

Preparation

Stock is usually one of those things that even chefs don't have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we've had our Sunday roast − I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you'll probably get a cleaner-tasting stock if you use raw carcasses

Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it

It will keep in the fridge for about 4 days and in the freezer for 2-3 months.