Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 29

This is the ideal list of ingredients, but as long as you have the chicken carcass (most butchers will sell off raw ones cheap, and they do the best job), the onion, the carrot and one or two of the herbs, you can turn out a fine stock. Remember not to add salt to a stock. Why? Just in case you want to boil it down to concentrate the flavour, or add it to other ingredients that are already salty.

1 chicken carcass, raw or cooked

1 onion, peeled and quartered

1 carrot, peeled and quartered

1 leek, quartered

1 celery stalk, quartered

1 bay leaf

2 parsley stalks

1 thyme sprig

8 black peppercorns

1 Break the chicken carcass up roughly. Put all the ingredients into the largest microwaveable bowl you own. Pour over enough boiling water to cover everything.

2 Cover with a tight layer of clingfilm, and then microwave on full power for 25 minutes. Let the whole lot stand for a further 25 minutes, then strain.