26th Dec 2013
In the current issue of Image Interiors & Living (on sale now!) we showed you how to create three mouth-watering dishes from one free range chicken. To make the tasty and hearty chicken and wild leek broth, you’ll need to make a decent chicken stock (or try a turkey carcass) . Our cookery editor Lesley Tumulty shows you how.
1 chicken carcass
1 onion, chopped
1 carrot, chopped
3 sticks celery
A few parsley stalks
Sprig of thyme
A few peppercorns
Chuck all your ingredients into a pot, so that they fit snugly.
Cover with cold water, and slowly bring to a boil.
Reduce to a bare simmer, uncovered. Skim off any impurities or fat that bubbles to the surface.
Strain and refrigerate overnight. The next day, remove the layer of fat that will have formed on the top.
Heat up and you have a delicious chicken stock, perfect for soups and making risotto.
Photography by Nathalie Marquez Courtney.
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