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Basic Chicken Stock
Ingredients:
3 chicken quarter
2 onions, quartered
3 carrots, cut into large chunks
2 inches piece of fresh root ginger, bruised
10 black peppercorns
7 1/2 cups water
Instructions:
1. Place the chicken quarters in a large saucepan. Add the onions, carrots, ginger, peppercorns and water and bring to the boil.
2. Boil for 5 minutes, skimming off any scum that rises to the surface. Lower the heat, cover and simmer for 1 hour. Allow the stock to cool.
3. Strain through a sieve lined with muslin. The stock can be stored in the fridge for 2-3 days or frozen for 2-3 weeks.
4. Skim off any hardened fat from the surface of the stock before use.
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