How to make the perfect chicken stock

 

1 chicken carcass (raw or from a roasted chicken)

chicken giblets, but not the liver (optional)

1 onion, roughly chopped

1 carrot, roughly chopped

1 celery stalk, roughly chopped

1 leek, trimmed and sliced (optional)

5 mushrooms, chopped (optional)

1 bouquet garni (bay leaf, parsley and thyme)

6 black peppercorns

1⁄2 teaspoon salt

 

1. Break the carcass into several bits and place in a pot with 8 cups (2 litres) cold water. Bring to the boil, skimming off any froth. Add the remaining ingredients, partially cover, reduce the heat and simmer for 2 hours.

 

2. Strain, discarding the solids. Leave to cool, then skim off the fat. Refrigerate for up to 4 days, or freeze for up to 6 months.

 

Makes 4 cups (1 litre) Prep 15 mins Cook 2 hours