I'm going to show you how to make a white stock and it really couldn't be more simple. All you need is the leftover carcass from, say, a roast chicken or a roast turkey after your Sunday lunch, some vegetables, some herbs and spices, some water and that's it. And it's a great standby to have in the fridge or the freezer that you could put into soups or risottos or anything like that.
Okay, so first up we put the chicken in the pot and you really don't have to mess around with it, it's just the leftovers from a simple roast chicken with all the skin and all the bits of meat so don't be stripping it or messing around with it. So the next thing we need to do is cover it in water. What you need is enough water just to cover the carcass completely.
So while that's coming to the boil we can prepare the vegetables. So the basic vegetables for a stock are things like onion, carrot, celery and leek and you want to keep them quite whole because the cooking time is so long you don't want the vegetables to break down.
So now the vegetables are ready, it's time to check the stock. If it's up to the boil, like it is, just turn it down to a really gentle simmer. You might see a film on the top; you need to skim that off with a ladle.
And the vegetables go into the pan. So now I've got my herbs and seasoning, these are going to give a real nice background flavour to the stock. I've got some garlic, some thyme, some peppercorns and some bay leaves. So they're going to go in there with the veg.
So that's it, just leave it alone, don't stir it and just let it gently simmer for about three to four hours. If the water level drops too low, just top it up with some cold water.
So our stock is ready now so we can ladle it through a sieve into a clean bowl, leaving behind all the vegetables and the garlic and herbs because they've done their job. And that's what you're looking for, that beautiful liquid. This stock will keep in a refrigerator for up to two days or a month in a freezer. And that's it, that's how you make a beautiful white stock.