MORE FOOD! EPISODE 1 Part 2
|Garlic||2 Clove (10 gm)|
|Parsley bunch||1 Bunch (100 gm)|
Put the chicken carcass in a pan and just cover it with water. Bring to boil. Let it boil for a few minutes while skimming off the scum (white bubbly goop that floats around surface) with a spoon.
Peel the onion, garlic, carrot, parsnip and celeriac. Divide the onion in two and stick the long end of the clove into one of the onion halves. Cut the other vegetables into chunks and put all into the boiling pot together with parsley, peppercorns and bay leaf.
Turn down the heat and let the stock simmer for about 3 hours partially covered.
Strain the stock through a sieve and let it cool. Keep it in the refrigerator for some hours or overnight. When it is cold, you can easily skim off the fat from the top of the stock.
Depending on your use the stock it can either be reduced by letting it simmer to the preferred concentration or, for soups , paellas, risottos etc, taken as is.
As there is no salt in the stock it should be frozen immediately if saved for another day.