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Basic- Poultry And Game Stock

Use 900 g/2 lb any combination of backs, necks and bones from chickens, ducks, rabbits, geese, etc. Do not use livers. If you have time, roast the bones at 180C/350F/Gas Mark 4 for about 40 minutes. This will make a richer stock. You may also add trimmings from any other vegetable - except green peppers - you are using in a particular recipe.

Ingredients

Makes 900 Ml/1 Pts

1 onion, cut into chunks
1 stalk celery, leaves included, sliced
1 clovegarlic, crushed
I carrot, unpeeled, cut into chunks.
1 sprig fresh parsley
5 whole black peppercorns


Method

Put all ingredients in a large pot. Add 900 ml/1½ pts water. Make a mental note of the water level in the pot, because you need at least 900 ml/1½ pts stock after it has simmered for several hours. Add another 900 ml/1½ pts water, enough to cover the bones and vegetables by several inches. Bring to the boil. Skim off any foam. Reduce heat and simmer for at least 4 hours, adding extra water if necessary to keep at least 900 ml/1½ pts liquid in the pot.


 


Strain the stock, discarding the bones and vegetables. If you plan to use immediately, skim the fat from the top. Otherwise, cool and refrigerate. Stock should be cooled quickly to avoid spoiling, but should not be put directly from the stove into the refrigerator. Run 5-7.5 cm/2-3 inches of cold water into the sink, and add ice if you want. Pour the stock into small containers. As soon as the stock comes close to room temperature, refrigerate. After several hours, the fat will have congealed on the top and can be removed easily. Freeze or return to the refrigerator.

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