Recipe: Basic Chicken Stock

2-3 chicken carcasses (8-10 wings)

3 carrots 

4 celery stalks

2 onions quartered

2 dried bay leaves

1 tsp whole peppercorns

1 tbsp oil 

Heat your stock pot on high and add the oil. When the oil is hot add the chicken bones to brown. Brown in batches to prevent overcrowding. The colour of the bones will determine the colour of the stock, so if you want a lighter stock just brown lightly, for a darker richer stock brown off for longer. You can also roast the bones but I find doing it in the pot keeps all the flavours in the one vessel.

Once the bones are done add them all back to the pot along with vegetables, bay leaves and peppercorns. Add cold water almost to the top of the pot and bring to the boil. Be careful not to let it boil vigorously, turn it to a low simmer just as it's about to boil. Boiling will break up the ingredients and make a murky stock.

Simmer on low at least 30mins or up to an hour depending on how much time you have. Take off the heat and let sit for 5mins. Gently lift out chicken and vegetables and discard. Strain the liquid through a sieve or cheesecloth if you have it.

If you aren't using the stock straight away transfer to containers for storing in the fridge or freezer. Let it cool slightly before putting it in fridge/freezer. Stock can be kept in the fridge for 3-5 days. When you come to use the stock again bring it to the boil in a pot before using to ensure you have killed any bacteria. 

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