Chicken Stock:
Ingredients:
3 fresh chicken carcasses, chopped
500g chicken necks
2 chicken gizzards, cleaned (if available)
1 onion, sliced
1 carrot, sliced
1 leek, sliced
1 stick celery, sliced
1 bay leaf
1 sprig thyme
A few parsley stalks
6 black peppercorns
Sea salt
Method:
Place the chicken bones, and necks in a stockpot and cover generously with cold water.
Bring to simmering point and skim well.
Add remaining ingredients.
Adjust heat to maintain a very gentle simmer and simmer for 4 hours. Strain stock and allow to get cold.
Remove any fat that has risen.
Reduce stock to concentrate its flavour.
Refrigerate for 2-3 days, or freeze.
