A Conversation for Chicken Stock
jdjdjd Started conversation Jun 29, 2004
Best buy a good free-range (preferably organic) chicken, the best you can afford, as the intensively reared ones have no flavour (and are ethically indefensible).
Buying a whole chicken means you can roast it and use the carcass, for a brown stock, or hack all the meat off it and use the remains to make a clear stock. It's also a cost-effective way to buy chicken, especially if you've paid a fortune for organic.
Add some coarsely chopped onions to a pressure cooker (lid off) and fry in a little olive oil until soft (and a little brown if making a brown stock). Add your chucky carcass (brown a little if desired) and add a stick of celery, a carrot a bay leaf and a few peppercorns. No salt at this stage. Add water.
Put on the lid and bring heat until the pressure cooker starts to do it's thang. Simmer for 15 - 20 minutes, then let it rest and strain. Salt to taste at this stage.
Works for me.
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