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Chicken stock
Chicken stock is becoming an increasingly popular ingredient in recipes, since it lends a more intensive taste to foods. It is worth preparing a larger quantity at one go and storing it frozen in smaller portions of 1 or half a liter, ready to take out from the freezer whenever needed.
Production
01
Put the chicken into a dish of cold water and bring it to a boil. Sift the foam that gets formed on the top.
02
Clean the vegetables and cut them into pieces of roughly equal size, with the exception of the garlic. Put all the vegetables, the head of garlic as well as the fresh and dried spices into the boiling water. Do not add the salt yet!
03
Cook it at low heat, bubbling, with the lid off for at least 90 minutes.
When it is done, sift the broth and add salt according to taste.
04
When it has cooled, remove the fat layer that has settled on the top.
Tip:
If the vegetables are cut into pieces of roughly equal size, they will cook and therefore flavor the broth in an even way.
Make sure you cook the broth without being covered. With the water gradually evaporating, the flavors of the vegetables, spices and meat will become more and more intensive.