Making Poultry Stock

A good home-made poultry stock is invaluable in the kitchen. It is simple and economical to make, and can be stored in the freezer for up to 6 months. If poultry giblets are available, add them (except the livers) with the wings.

Makes about 4 pints (2.5 liters)

Recipe:

2.5-3 lb (1.12-1.35 kg) poultry wings, backs and necks (chicken, turkey, etc)
2 onions, peeled, quartered
6.5 pints (4 liters) cold water
2 carrots, roughly chopped
4-5 tomatoes
2 celery stalks, with leaves if possible, roughly chopped
A small handful of fresh parsley
A few fresh thyme sprigs or 3/4 teaspoon dried thyme
1 or 3 bay leaves
10 black peppercorns, lightly crushed

Method:

1) Combine the poultry wings, backs and necks and the onions and tomatoes in a stockpot. Cook over moderate heat, stirring occasionally so they color evenly, until the poultry and onion pieces are lightly browned.

2) Add the water and stir well to mix in the sediment on the bottom of the pot. Bring to the boil and skim off the impurities as they rise to the surface of the stock.

3) Add the remaining ingredients. Partly cover the stockpot and gently simmer the stock for 3 hours.

4) Strain the stock into a bowl and leave to cool, then refrigerate.

5) When cold, remove the layer of fat that will have set on the surface.

Stock tips:

If wished, use a whole bird for making stock instead of wings, backs and necks. A boiling fowl will give wonderful flavor and provide plenty of chicken meat to use in salads, sandwiches, soups and casseroles. No salt is added to stock because as the stock reduces the flavor becomes concentrated and saltiness increases. Add salt to the dish in which the stock is used.