Chicken Stock
1 large carrot 1 large unpeeled onion 1 celery stalk 3 or 4 mushrooms 3 stalks of parsley 3 branches of fresh thyme 1 bay leaf 10 peppercorns 6 cloves 1 tsp celery seeds ½ tsp dry thyme ½ tsp dry tarragon cold water to cover |
Vegetable Stock
1 large unpeeled potato 2 large carrots 2 large parsnips 1 large unpeeled onion 1 celery stalk 1 apple or pear 3 or 4 mushrooms 3 stalks of parsley 3 branches of fresh thyme 1 bay leaf 10 peppercorns 6 cloves 1 tsp celery seeds ½ tsp dry thyme ½ tsp dry tarragon cold water to cover |
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Preparation
Wash well and coarsely chop vegetables. Chop up the chicken carcass if you are making chicken stock. Put everything in a large cauldron and cover with cold water. Bring to a boil. Lower the heat, cover and simmer on a low heat - the stock should just be barely smiling - for one hour (NOT longer, or the stock will get an overstewed taste). Strain and use as a base for your favourite soup. | |