Basic Chicken Stock
|Chicken backs/Carcass||2 Pound (1 Kilogram)|
|Water||1 Cup (16 tbs) (To Cover)|
|Onion||1 , studded with 3 cloves|
|Carrot||1 , roughly chopped|
|Whole black peppercorns||1⁄2 Teaspoon|
Wash chicken, discard skin and trim off fat.
Place bones in a pan with water to cover and bring to boil, skimming as necessary.
Add remaining ingredients, reduce heat and simmer partially covered, for 1 1/2-2 hours.
Skim as necessary.
Strain stock and allow to cool.
Chill overnight and remove any fat that has risen to the surface.
Use stock as directed.
To store: Refrigerate for up to 1 week, simmering every 2-3 days.
Alternatively freeze in usable quantities.
1 cup (250 mL) quantities are a useful size.
It is always handy to have frozen cubes of chicken stock, so another useful method is to freeze 2 ice-cube trays of stock.
Place frozen cubes into a plastic bag, seal and label.