STOCK

Stock is the liquid flavor used in making soups and sauces. The stocks can be made with chicken, meat, fish or vegetables as their base. Chicken stock can be frozen for up to 6 months.

Making 1 litre of Chicken stock

In a large pot, cover ½ kg of washed, raw, meaty chicken bones or parts with enough cold water to submerge them by 5 inches. Necks and backs are the most gelatinous, flavorful bones of the chicken, so they are ideal, but a wonderful chicken stock can be made with a whole, cut-up, raw chicken.

Bring water to a boil.

Once the water is boiling, skim the fat and scum that has come to the surface with a spoon.

Add 1 pound of a flavorful combination of chopped carrots, onions, and celery, and a bouquet garni should be added either at this point, or about halfway through cooking.

Cook chicken stock for around 3½ to 4 hours, long enough for the flavor and color to fully develop. It is important to make sure that the bones are submerged during the entire cooking process, so top off with boiling water if needed.

Strain the stock through a fine conical sieve or a colander lined with cheesecloth before using, refrigerating, or freezing.