Chicken stock is the basis for preparing a huge number of dishes and even sauces. I have decided to give you a recipe for this stock as one of the first ones to avoid future questions of how, from what, etc.In my opinion, it is worth making it a rule to always have 1-2 liters of stock in the freezer. This will make your life very simple and delicious. If wanted, for example, risotto today, with my stock already done, it will be ready in 30 minutes. Almost any soup will be the same.
2.5kgchicken parts(mix of carcass, wings, bones, breasts, legs)
2lwater
2onionslarge
2carrots
2celery stalks
4-5garlic clovescrushed
parsleybundle
Instructions
Cut the onions into quarters, carrots into rings, crush the garlic with a knife, and cut the celery into 2 cm-long pieces.
Mix the chicken and vegetables in a large saucepan and bring to a boil over medium heat. Reduce the heat to a minimum and cook for 1 hour and 30 minutes.
Strain through a sieve, cool, and pour it into containers. Put in the fridge.
When the stock has completely chilled, use a spoon to remove the top layer of fat and limescale. Use it as intended at once or return it to the fridge or freeze it.