Chicken stock features in many recipes and here is how to make a gluten free chicken stock that will last for a while. Also on a practical and economical level it is good to make larger quantities given that it takes time to prepare, then when apportioned into smaller containers and frozen, it can be quickly defrosted and used as a handy addition to any dish that calls for chicken stock.
- 2 free-range chicken carcasses or free-range chicken wings and thighs (total 12)
- 2 carrots, chopped roughly with skin on
- 1 large onion, chopped roughly, skin on is fine
- 1 leek – washed and chopped
- 2-3 celery sticks – chopped roughly
- 12 black peppercorns
- 1 bulb garlic – horizontally chopped in half
- 2 bay leaves
- 12 (approx.) parsley stalks
- 2 well ripened tomatoes – chopped horizontally (for a darker stock)
- 3 stalks thyme
- 5 litres water
- Pre heat oven to 180ºC.
- Place chicken carcasses or bones on an oven tray and roast for 1 hour until golden brown.
- Remove chicken carcasses or bones from the oven and place in the bottom of a 6 litre stockpot with all the ingredients added gently.
- Top with 5 litres of water.
- Bring to the boil over a high heat.
- Once boiled skim off any fat and foam.
- Turn down to a very gentle simmer and cook for 4 hours.
- Remove the stockpot from the stove, cool slightly before straining the liquid into another pot, allow to cool to room temperature.
- Use in soups, curries and stews or freeze in portions for later use.
- Ladle 4 cups of chicken stock into a saucepan.
- Add 1 chopped chilli, a 5cm piece of crushed lemongrass and a handful of coriander.
- Bring to the boil.
- In serving bowls place cooked cold chunks of free-range chicken and then ladle 1 cup of chicken stock over the top.
- Serve with freshly chopped spring onion.