These recipes either appear frequently in the cookbook, or are recipes that you might use on a regular day-to-day basis, such as The Big Salad (see page 163), one of our favourite stand-bys or Hummus (see page 165) which is great to pack for snacks with rice crackers or have as part of your lunch.
We make stock on a weekly basis so it's always on hand for a soup or a sauce or risotto. It is really important to simmer stock at a low temperature and to skim it regularly. This will give you a lovely clear stock instead of a cloudy and murky result. If you need to remove the fat from the surface of chicken stock before it has had time to cool and solidify, simply run a sheet of plastic wrap over the surface of the stock and it will collect the fat.
If you want to freeze stock, allow it to cool before placing in airtight containers in the freezer. To take up less space in the freezer you can reduce chicken and vegetable stock (not fish stock). After straining the stock, boil, uncovered, over high heat until reduced by two-thirds. Then cool and pack in airtight containers. Once thawed, you can add water to reconstitute it before you use it.
For some useful tips about making this stock, see page 158.
1 kg chicken wings, rinsed 1 carrot, coarsely chopped 1 stick celery, coarsely chopped 1 onion, halved 6 stalks fresh parsley 4 sprigs fresh thyme 1 fresh or dried bay leaf 6 black peppercorns
Combine all ingredients in a large stockpot, add 3 litres (12 cups) water and bring slowly to the boil, skimming scum as it rises to the surface. Reduce heat to a gentle simmer and cook, uncovered, for 2 hours, adding more water if necessary. Strain stock through a sieve lined with a muslin cloth and discard solids. Cool, cover and refrigerate until cold, then remove fat from surface.
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