ONIONS

CHICKEN STOCK

This is a delicate all-purpose stock suitable for soups, braises, vegetables and sauces. Chicken stock is the essence of cooking – it flavours without colouring. The flavour is extracted from the bones, vegetables and herbs using a gentle heat. You can use any chicken but a stewing bird will have more flavour. Always start a stock with cold water and never boil; a contented simmer is all that is required. Try to continually skim impurities right from the beginning of cooking to give a clear stock. For a stronger chicken flavour add more bones and reduce the finished stock by one-third.

PREPARATION TIME: 10 minutes | COOKING TIME: 1½ hours | MAKES: 10 cups (2.5 litres/85 fl oz)

1 kg (2 lb 4 oz) chicken bones

12 cups (3 litres/101 fl oz) cold water

1 large carrot, scraped and chopped

1 small leek, rinsed well, white part only, chopped

1 small onion, chopped

1 bay leaf

It is important to thoroughly rinse the bones, remove any visible blood and discard any internal organs as they will cloud the stock. Put the chicken bones in a large stockpot with the water. Slowly bring to a simmer over medium heat, skimming off any impurities and fat. Add the carrot, leek, onion and bay leaf. Bring the stock back to a gentle simmer and continue to cook for 1 hour, skimming continually. (To skim, move the stockpot partially off the heat so that only one side of the stock continues to simmer actively. The foam will accumulate towards the calm side of the pot, becoming easier to remove.)

Remove the pot from the heat and allow to stand for 10 minutes – this will settle any particles left in the stock. Slowly pour the stock through a strainer lined with muslin. If you pour too quickly, you will disturb the impurities and spoil the stock – you can use a ladle. Allow the stock to cool as quickly as you can, then remove any surface fat. Cover and refrigerate for 4 days or freeze for up to 4 months.