¼ cup/60 ml olive oil
4 celery sticks, coarsely chopped
2 leeks, coarsely chopped
3 large onions, quartered
3 large carrots, coarsely chopped
½ whole head garlic, unpeeled
3 kg/6.6 lbs raw free range chicken carcasses
5 liters/10.5 pts cold water
6 black peppercorns
6 coriander seeds
Bouquet garni:
1 large leek
1 celery stick
1 large sprig thyme
1 small bunch of parsley
1 bay leaf
Tie the leeks, celery, thyme, parsley stalks and bay leaf together with
kitchen string.
In a large stock pot, heat the olive oil and lightly fry the celery, leeks, onions and carrots. Add the raw chicken carcasses and cover with the water. Add the peppercorns and coriander seeds, and bring to a gentle simmer, frequently skimming the brown foam that forms on the surface.
Add the bouquet garni to the pot, return to a gentle simmer for about 4½ hours, still skimming frequently but do not stir the stock. Remove from the heat and let it cool to room temperature, then strain it by ladling the contents of the pan through a muslin-lined colander set over a large bowl. Try not to disturb the solids at the bottom, it will make the stock cloudy. Cool the strained stock, remove all traces of fat, then chill or freeze in smaller containers until needed. Discard the solids.
For a brown chicken stock simply brown the chicken carcasses or joints in the oven at 200°C/400°F for about 15-20 minutes, before adding to the stock pot.
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