A pan to make you smile (making stock)

I love this big french saucepan it was a gift from a chef at a local restaurant the day before he left for France to open his own place. It's one of my most favourite gifts and every time its on the hob it makes me smile. In my kitchen it has 2 purposes cooking up big party style dishes like beef bourguignon or creating a big batch of stock for the freezer...

Making my own stock has really improved my food, it gives a depth of flavour to jus, gravy & sauces that can transform any dish. In my opinion the secret to stock success is slow gentle simmering & fresh bones! It can be a bit messy prepping 3kg of chicken carcusses or performing the depouiller and skimming process but a litre of homemade stock goes a long way and can happily sit in little pots in the freezer waiting to become the basis of many delicious meals.

There are 2 main types of stock 'White stock' (simpler more delicate stock) or 'Brown stock' (richer more strongly flavoured stocks). Here's the white stock recipe I use;

White Stock Recipe

3kg of raw chicken carcusses - you dont need to buy this many chickens! Most good butchers freeze & store chicken carcusses after butchering them and if you are a regular customer you might be able to get a freebie.

3 onions

3 carrots

3 celery sticks

1 handful of parsley (stalks are best)

4 sprigs of thyme

3 bay leaves

6 black pepper corns

Cut the chicken carcusses in half and remove excess skin & fat. Peel & cut the veg into large chunks. Put bones into a big pan (see above) and cover with water, put on the hob and bring to the boil. As soon as it starts bubbling turn the heat right down and add 350ml of ice cold water (this is the depouiller & skimming process) this should cause all the fat and impurities to rise to the top of the pan so they can be easily removed with a metal spoon (I use one with small holes in it). Once the stock is looking clearer add the veg & herbs make sure all is covered with cold water and simmer on a low heat for 3 hours. Then strain through a sieve.

To freeze the stock reduce the strained liquid for another 20 mins or so until slightly sticky, pour into small plastic pots, cool & freeze.

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