Chicken stock
MAKES ABOUT 1 .5 LITRES
2 tbsp olive oil
1 large carrot, peeled and chopped
1 onion, peeled and chopped
2 celery sticks, trimmed and chopped
1 leek, trimmed and sliced
1 bay leaf
1 thyme sprig
3 garlic cloves, peeled
2 tbsp tomato puree
lkg raw chicken bones
about 2 litres water
sea salt and black pepper
Vegetable stock
MAKES ABOUT 1.5 LITRES
3 onions, peeled and roughly chopped
1 leek, trimmed and roughly chopped
2 celery sticks, trimmed and roughly chopped
6 carrots, peeled and roughly chopped
1 head of garlic, halved horizontally
1 tsp white peppercorns
1 bay leaf
about 2 litres water
bouquet garni (few sprigs each of thyme,
basil, tarragon, coriander and parsley,
tied together)
200ml dry white wine
sea salt and black pepper
Heat the olive oil in a stockpot. Add the vegetables,
herbs and garliC and saute over a medium heat
until the vegetables are golden. Stir in the tomato
puree and cook for another minute.Add the chicken bones and then pour in enough
cold water to cover, about 2 litres. Season lightly
with salt and pepper. Bring to the boil and skim off
any scum that rises to the surface. Reduce the heat
and leave to simmer gently for 1 hour.Let the stock stand for a few minutes to cool
slightly, before passing through a fine sieve into a
bowl. Leave to cool. Either refrigerate and use
within 5 days, or freeze the stock in convenient
portions for up to 3 months.Brown chicken stock First roast the chicken bones
in a roasting tin at 200°C/Gas 6 for 20 minutes,
then continue as above. This stock has a greater
depth offlavour than ordinary chicken stock.Put the vegetables, garlic, peppercorns and bay
leaf into a stockpot and pour on enough cold water
to cover them, about 2 litres. Bring to the boil,
lower the heat to a simmer and cook gently for
20 minutes. Remove the pan from the heat and
add the bouquet garni, wine and a little seasoning.
Give the stock a stir and leave to cool completely.If you have time, chill the stock overnight before
straining. Pass it through a fine sieve into a bowl.
Refrigerate and use within 5 days, or freeze in
smaller amounts for up to 3 months.BASICS 243