basics ( stocks )
Chicken Stock
1 Chicken carcass, raw or cooked, with giblets if available.
15g / 1/2oz butter
2 onions, chopped
2 carrots, chopped
3 celery sticks, chopped
1 bouquet garni
salt and pepper
In a large pan melt the butter, add the vegetables and sweat for
5 minutes. Add the carcass, broken into pieces, with the giblets if
using, add enough water to cover and put in the bouquet garni. Bring
to the boil, remove any surface scum and simmer for 2 hours, giving a good
stir halfway through the cooking time.
Strain and cool, may be stored for 2-3 days in the refrigerator ( ice-box ).