A good stock is the basis of any good soup. This is where all the great flavors hide and what takes a soup from average to extraordinary. This is that stock that you should always be making for soups, rice dishes and anything that needs a chicken base.
The stock is bold but balanced and flavorful. The herbs and spices and the prolonged open cooking concentrates the flavors. This stock adds that much needed flavor to any soup, stew or curry. Always have it in the fridge or freezer and use when needed.
This cookbook is just spectacular. The flavors are from across the globe are detailed, authentic and always turn out well. A great book for themed dinner parties or dinner clubs.
For more recipes from this book click here.
1/2 lb chicken, see note below
2 carrots, roughly chopped
1 small onion, roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, sliced
1 bay leaf
7 stems parsley
1 teaspoon dried thyme
10 black peppercorns
10 cups water
Salt, to taste
NOTE: you can use either chicken bones and feet for the stock or use meat. As a general rule, I use meaty pieces with bone, thigh, whole legs or wings if I am using the stock in the soup that needs the shredded meat.
Add all the ingredients to a pot and bring to a boil. Remove the scum that rises to the top. Simmer gently for 1 hour, stirring the pot occasionally. Let the pot be open, the stock will also concentrate and the flavors will deepen.
Cool and strain the stock. If you have used meat, remove when cooled and shred the meat with your fingers. Store the meat in the stock in the fridge so it does not dry out.
The stock can be store in the fridge for 2-3 days, or in the freezer for longer.