Seafood recipes often use chicken stock rather than fish stock due to its more neutral flavour. This is a very basic stock recipe suitable for any type of dish - you could add vegetables or other aromatics, such as onion, celery, carrot, fennel, leek, ginger, bay leaves and peppercorns, depending on what dish it's being used in.
Makes about 2 litres
1kg chicken bones (necks, backs, wings)
3 litres water
Bring water to the boil.
Plunge chicken bones into boiling water, allow to return to the boil then remove the bones. Discard the water. This helps to remove most of the impurities from the bones.
Rinse bones in cold water. Place bones into a large pot and cover with cold water. Bring to the boil, reduce heat and leave on a gentle simmer for 2 hours with the lid off. Skim any scum that forms on the surface.
Remove bones and strain stock through a fine sieve, lined with a chux or muslin cloth, into a large bowl.
Chill and remove fat before use.
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