Gourmet Chicken Stock
|Butter||1 Ounce (25 Gram)|
|Onion||1 Medium, skinned and roughly chopped|
|Stalk celery||1 , chopped|
|Celery stalk||1 , chopped|
|Carrot||1 Medium, sliced|
|Fresh bay leaves||2 , crushed|
|Fresh sage leaves||8|
|Fresh thyme||3⁄4 Bunch (75 gm) (Or A Small Bunch)|
|Parsley stalk||2 Ounce (5O Grams, Fresh Bunch)|
|Parsley stalks||2 Ounce (50 Gram, Use 1 Fresh Bunch)|
|Chicken carcass||1 Medium, both chopped (With Giblets)|
|Chicken with giblets||1 Medium, both chopped (Or Carcass)|
|Salt||5 Milliliter (1 Teaspoon (Leveled))|
|Black pepper corns||5 Milliliter, lightly crushed (1 Teaspoon (Leveled))|
|Water||1 1⁄2 Pint (900 Milliliter)|
|Chablis/Vouvray / dry vermouth||1⁄2 Pint (300 Milliliter)|
1. In a large heatproof mixing bowl or casserole, place the butter, onion, celery, carrot and bay leaves. Cover with cling film and microwave on HIGH for 2 minutes.
2. Add all the other ingredients and pour over them the water and wine or vermouth. Cover with a lid or loosely cover with cling film. Microwave on HIGH for about 6 minutes or until boiling, and then on MEDIUM for 40 minutes. Stir halfway through cooking time. Taste carefully, adding salt as necessary.
3. Strain the stock, discarding the solids. Taste and adjust the seasonings again once the stock has cooled. Remove the surface fat if wished.
4. Use the stock plain or garnished, or refrigerate for use later. Clarify if wished.