Atropos
Gold Member
I just made some!
It takes some time and work ahead of time, but this is what I did:
1.) Take two chicken carcases (I used the bones from two I cooked last month - once I'd stripped them I popped them in a bag in the freezer, but my local butchers sell bags of carcases for pence)
2.) Pop them in a pot with a couple of pints of water and a roughly chopped onion, carrot and stick of celery.
3.) Bring to the boil and allow to simmer for a couple of hours while you do something more exciting.
4.) Strain the liquid off into a bowl and throw everything else away.
5.) Let the bowl of chicken stock cool and then put into the fridge.
6.) when you come back to it the next day the stock will be jellied, and all the fat will have risen to the top.
7.) Scrape the fat off, put the jelly into a pan, and simmer until it is reduced to a thick golden brown sticky gravy. Add seasoning - salt, pepper, thyme, lemon juice etc.
I then keep of jug of this in the fridge and boil up a few tablespoons to add to roast chicken dinners, or to make a quick soup.
No bistro, no cornflour, no oxo, no caramel...
It takes some time and work ahead of time, but this is what I did:
1.) Take two chicken carcases (I used the bones from two I cooked last month - once I'd stripped them I popped them in a bag in the freezer, but my local butchers sell bags of carcases for pence)
2.) Pop them in a pot with a couple of pints of water and a roughly chopped onion, carrot and stick of celery.
3.) Bring to the boil and allow to simmer for a couple of hours while you do something more exciting.
4.) Strain the liquid off into a bowl and throw everything else away.
5.) Let the bowl of chicken stock cool and then put into the fridge.
6.) when you come back to it the next day the stock will be jellied, and all the fat will have risen to the top.
7.) Scrape the fat off, put the jelly into a pan, and simmer until it is reduced to a thick golden brown sticky gravy. Add seasoning - salt, pepper, thyme, lemon juice etc.
I then keep of jug of this in the fridge and boil up a few tablespoons to add to roast chicken dinners, or to make a quick soup.
No bistro, no cornflour, no oxo, no caramel...