Home made chicken stock
Cooking time : 2 hours on cooktop
Preparation time: 30 minutes
1 kg Chicken carcass (after you make a roast chicken make this straight after with bones etc)
10 cups water approx (boiled is quicker) in large cooking pot with lid with air hole
2 carrots chopped (dont worry about peeling)
2 celery stalks chopped with the leaves washed
1 teaspoon salt
Handful of garden parsley (flat leaf preferred)
20 whole peppercorns
2 sprigs fresh Thyme from garden
2 bay leaves
Place the carcass in large pot with the water and add all the ingredients above.
Turn heat on medium heat until starting to boil to the back of your stovetop lower heat element if possible. Turn to simmer on low for approx 2 hours. Make sure your vent on the pot is open slightly to keep it from evaporating too much.
After 2 hours turn heat off and let sit for another hour til a little cooler. Then sift the liquid into a large clean pot discarding the solids. Then you can decant the stock into smaller meal size containers for freezing.
I normally prepare this for freezing as its quick for the little ones for " pastina in brodo " which you can use any small pasta cooked in this stock for the perfect soup!! add salt to taste with your soups.