Roasting the ingredients gives a rich flavour and adds colour to the stock.
- Preheat oven to 200°C/180°C fan-forced. Place chicken carcasses and wings, carrot, onion and celery in a large, flameproof baking dish. Bake, turning occasionally, for 2 hours or until browned and caramelised.
- Transfer mixture to a large stockpot over medium-high heat. Add 2.5 litres cold water. Bring to the boil. Meanwhile, place baking dish over high heat. Add 500ml cold water. Cook, scraping dish, for 4 to 5 minutes or until caramelised pieces loosen. Add mixture to stockpot with parsley, thyme, bay leaves and peppercorns.
- Simmer, uncovered, for 2 hours or until reduced (see tip).
- Place a large piece of muslin cloth in a strainer or fine colander. Strain stock. Discard solids. Refrigerate for up to 3 days or freeze (in small portions) for up to 3 months.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set