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
- Serves: 2 persons
- 4chicken carcasses, with the wings, or use 2kg wings
- 2onions, halved
- 4carrots, cut into chunks
- 1leek, cut into chunks
- 1celery stick, cut into chunks
- 3allspice berries
- 80g parsley
Step 1Put 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.)
Step 2Strain the broth through a colander or sieve into another container. Cool, then chill so the fat rises to the surface.
Step 3Remove 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.