Chicken Stock … version 1 & 2

Roast chicken is always a popular dish and at weekends I often stuff a whole chicken with lemon, thyme and garlic, pop it in the oven, and then let the oven work its magic – and voila – a couple of hours later – a delicious roasted chicken.
After eating and then picking as much meat as possible of the bones I usually make a stock on the carcass – perfect to use straight away or for the freezer. I flavour the stock with different flavours depending on what I am going to use it for … your imagination is the limit. Here are two versions – one basic recipe and an Asian inspired:

Basic Chicken Stock

1 chicken carcass
10 whole black peppers
1 large onion (cut into large pieces)
1-2 bay leafs

Asian Inspired Chicken Broth

1 chicken carcass
5 whole black peppers
the greens from a bunch of spring onions
thumb sized piece of fresh ginger (peeled and cut into smaller pieces)
2 cloves of garlic

Place the chicken carcass in a large pot. Cover with cold water, then add the rest of the ingredients and simmer for one hour. If you want a more concentrated broth leave to simmer for longer.

This will give you about 700-1000ml broth which is a really good base for soups and stews.

Strain the chicken broth into a bowl or pan big enough to hold the broth. Leave to cool for a while before pouring into container.

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