Chicken broth

Make a clear white stock or brown stock using this recipe. For the latter, slice the onion, carrots and leek and dry-fry until browned

Ingredients

• 4 chicken carcasses, with the wings, or use 2kg wings
• 2 onions, halved
• 4 carrots, cut into chunks
• 1 leek, cut into chunks
• 1 celery stick, cut into chunks
• 5 peppercorns
• 3 allspice berries
• 80 g parsley

Steps

1. Put all the ingredients, except the parsley, in a large pan and add 4 litres of cold water. Bring to a boil. As soon as the water starts to boil, turn the heat down low. Add the parsley, half cover with a lid and let the broth simmer slowly for about 6 hrs. Occasionally, skim off the foam and fat using a ladle. (You could also transfer the stock to a large slow cooker once you have brought it to a boil.)
2. Strain the broth through a colander or sieve into another container. Cool, then chill so the fat rises to the surface.
3. Remove the solidified fat with a slotted spoon. You don't have to throw it away, it can be used in cooking. To give the stock a stronger flavour, bring it back to the boil and reduce it until it is the strength you want.