Monday, 15 March 2010


It doesn't look much in the bowl, but it tasted good and took 8 hours to make.  I started early and had something to show for it by the end of the day.  It seemed strange to cook a whole chicken and a lot of beef, to then throw it away and just keep what's left over.  But i tasted the chicken and beef and its flavour had left it.  It seems a huge waste, but apparently its common in france to use a fresh chicken to make stock, rather than just a carcass.  Nigella suggests making a lot and freezing it.

- Put a whole chicken in a large pot, and add 1kg shin of beef, cubed (i used stewing steak).
- Cover with 3.5 litres of water and bring to the boil.
- Remove the scum, adding 100ml or so of water to replace, repeating a couple of times as necessary.
- Simmer for 1 hour, then add 2 large carrots, 2 onions, and 2 leeks, each thickly sliced, together with 3 stalks parsley3 sprigs thyme, 1 peeled clove garlic, salt, pepper and 2 cloves.
- Simmer for 7 hours, then strain through a cheesecloth, muslin or j-cloth.

- Posted using BlogPress from my iPhone

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