Sherry Flavored Chicken Stock
|Chicken carcass plus giblets||1|
|Cold water||1 Cup (16 tbs) (To Cover)|
|Dry sherry||2 Tablespoon|
Put the chicken carcass, giblets and portion in a large pan.
Chop the vegetables and add to the pan with the bouquet garni and salt and pepper to taste.
Pour in sufficient water to cover and bring to the boil.
Remove any scum.
Cover and simmer for 3 to 3 1/2 hours.
Strain and remove any fat from th surface.
Stir in the sherry.
Store in the refrigerator for up to 2 days and use as required.