A fabulous chicken stock (French-style)

A good stock is the basis of any good soup. It is where all the great flavours hide and what takes a soup from average to extraordinary. You should always make this stock for soups, rice dishes, and anything that needs a chicken base.

The stock is bold but balanced and flavorful. The herbs and spices and the prolonged open cooking concentrate the flavours. This stock adds much-needed flavour to any soup, stew, or curry. Always have it in the fridge or freezer and use it when needed.

This cookbook is just spectacular. The flavours are from across the globe, detailed, authentic, and always turn out well. It's a great book for themed dinner parties or dinner clubs.

For more recipes from this book, click here.

Ingredients:

1/2 lb chicken; see note below

2 carrots, roughly chopped

1 small onion, roughly chopped

2 celery stalks, roughly chopped

4 cloves garlic, sliced

1 bay leaf

7 stems parsley

1 teaspoon dried thyme

10 black peppercorns

10 cups water

Salt, to taste

NOTE: You can use either chicken bones and feet for the stock or meat. As a general rule, I use meaty pieces with bone, thigh, whole legs, or wings if I am using the stock in the soup that needs the shredded meat.

Add all the ingredients to a pot and bring to a boil. Remove the scum that rises to the top. Simmer gently for 1 hour, stirring the pot occasionally. Let the pot be open; the stock will also concentrate, and the flavours will deepen.

Cool and strain the stock. If you have used meat, remove it when cooled and shred it with your fingers. Store the meat in the stock in the fridge so it does not dry out.

The stock can be stored in the fridge for 2-3 days or in the freezer for longer.