Since this is my first blog post, I thought a simple subject would be how we start cooking, one of the first things we made at chefs school was chicken stock. It’s the mother of all classical cooking, a pot full of simmering warmth, highly versatile and nutritious. It’s economical too, easy to put together on a blustery day, rewarding us with golden sunshine in a pot. It can be used as a soup base, both for classic chicken soup or Asian-style, garnished with ginger, chilli and garlic.
Chicken stock is one of my most favourite smells, and nothing makes me feel more like an efficient multi-tasker than having a pot of stock on the go. I also love to make veggie stocks, saving up scraps from other meal prep in the fridge until I have enough to make something good. Even dried up fresh herbs can be saved and used in both cases. Resulting stocks can easily be frozen in a variety of size containers, ready to be pulled to use for gravy, soup, pasta or casseroles.
CHICKEN STOCK RECIPE
Cover Carcass, frozen or fresh, with cold water, just covering the carcass with approx. 1 inch of water
1 large carrot, roughly chopped
2 stalks celery, roughly chopped
1 small onion,
