Never have I found so many great recipes as I have in Manu Feildel’s cookbook – Manu’s French Kitchen. Seriously – buy the book. I feel bad copying some of the recipes here but I really want all my favourite recipes in one handy place. All his stocks are great – I make a big batch and then freeze them. So much better than shop-bought.
- 1kg chicken bones, rinsed well (chicken carcass from butcher)
- 3 litres water
- 1 carrot diced
- 1 onion diced
- 1 small leek, white part only, diced
- 1 stalk celery diced
- 1 clove garlic
- 1 bouquet garni
- Place chicken bones and water in a large saucepan or stockpot. Bring to the boil over medium heat, skimming any impurities from the surface.
- Add the carrot, onion, leek, celery, garlic and bouquet garni and return to boil. Reduce the heat to low and simmer for 3 hours, skimming regularly.
- Strain the stock through a fine-mesh sieve (I use muslin cloth in a normal sieve) sitting over a large bowl and discard the solids. To keep the stock as clear as possible, don’t press on the vegetables when straining.
- Cool to room temperature, the refrigerate till cold. The fat will solidify on top making it easy to remove and discard.
- Refrigerate for up to 7 days or freeze for up to 3 months (I freeze in ice cubes and know they are equal to about 20mls each).
Makes about 2 Litres