Not the most exciting of recipes to be sure, but an exciting thing to have in the fridge or the freezer. This stock is rich and golden and it makes lovely soups and beautiful risottos. It has a strong chicken flavour, especially when made with drumsticks instead of a chicken carcass, and so it adds a nice meaty backbone to otherwise vegetarian soups like those here.
- 1 carcass from a roasted chicken or 4 drumsticks, trimmed of fat and skin removed
- 3 medium onions, quartered — remove skins if you want a clearer stock, leave them on if you want it darker
- 4 celery stalks, leaves included, cut int large pieces
- 2 large carrots, cut into chunks
- 6-8 cloves of garlic
- 3 sprigs each parsley and rosemary
- Put all of the ingredients in a large pot.
- Cover in cold water and bring to a boil over medium high heat. Reduce heat to a gentle simmer and cook for 60 minutes.
- Turn off the heat and allow stock to steep for up to two hours. Strain and chill, skimming any fat from the surface.
- Keep in the fridge for up to 4 days, or freeze for later.
- Use in soups, stews or risotto. Delicious!