1 cooked chicken carcass
2 celery sticks, roughly chopped
2 leeks, roughly chopped
1 large onion, roughly chopped
2 carrots, roughly chopped
1/2 head of garlic
1 large thyme sprig
Handful of parsley
Put the chicken carcass into a large stockpot, cover with 2½ litres water and bring to the boil. Using a large metal spoon, skim off any white scum from the surface.
Add the vegetables, herbs and garlic to the pan. Return to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 2½ hours, skimming occasionally.
Strain the stock through a colander lined with wet muslin into a large, heatproof bowl. Discard all the debris. Reduce the stock over a high heat for a stronger flavour, if desired. Cool, chill and use the stock within 3 days or freeze in portions.
Source: Gordon Ramsay
Hung for 2-3 days for a richer taste and more succulent texture – the perfect roast bird for any time of year. This item is sold in 1.2kg, 1.8kg and...