Pale and golden in colour, this classic can be made from raw chicken bones and carcass or the bones and scraps of a cooked chicken. Blanching the bones first is a chef's technique to remove excess fat; an alternative method is also given.
1. Add bones to vegetables in pan, cover with water and bring to the boil. During simmering, skim often.
2. Ladle into a fine sieve set over a bowl. Press the solids with the ladle to extract all of the liquid.
Refrigerate stock overnight, then lift off any surface fat with a slotted spoon.
CHICKEN STOCKMakes about 1.5 litresAbout 750 g chicken bones and carcassAbout 150 g mixed onion, celery and carrot, roughly chopped1 clove1 bouquet garni2 garlic cloves, chopped (optional)6 peppercorns1.5 litres water
Blanch the bones and carcass, drain and rinse. Place in a pan with the remaining ingredients and bring to the boil. Simmer for 2-3 hours, skimming often. Strain the stock and let cool, then refrigerate for up to 3 days.