Home-made chicken stock
3kg chicken carcasses, cleaned and chopped
1 carrot, cut into big chunks
1 stick celery, roughly chopped
1 onion, sliced
2–3 stalks spring onions
2 bay leaves
1 tsp white peppercorns
3.5 litres water
Place chicken carcasses in a large stockpot. Add more than enough water to cover the ingredients. Bring to the boil, uncovered, over medium low heat.
Add carrot, celery, spring onions, onion, bay leaves and peppercorns. Gently simmer, uncovered for two hours. Use a slotted spoon to skim the surface of the stock every 30 minutes. Set aside to cool completely before straining the stock into a large bowl. Cover and refrigerate. Remove the layer of fat from stock surface. Freeze the stock if necessary.
Source: The Star-Culinary Queries with Amy Beh
