I have a bunch of recipes that don't really fit in a set, except for 'Basics'.
These are the recipes I use as the basis of a recipe, or that I use instead of buying from the supermarket.
Cooking during Winter is such a pleasure, as the warmth from the oven or stove is soothing and comforting. Not to mention warming!
Below you'll find step-by-step instructions and illustrations for my Chicken Stock recipe.
Then you can enjoy using it all manner of recipes, from soups to risotto. And everything in between...
Place the chicken carcasses, garlic, vegetables, herbs and 5 whole black peppercorns in a large, deep-bottomed pan. Add 6 litres cold water and bring to the boil. Skim, then turn the heat down to a simmer. Continue to gently simmer for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. Use as necessary. It can also be divided into desired portions and frozen. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
I'M A DESIGNER & ILLUSTRATOR FROM MELBOURNE, AUSTRALIA.