If I am cooking chicken (see my coq au vin recipe) and want gravy or a sauce then this quick chicken stock is easy to make and helps use all of the carcass too. There is a choice with this recipe. The long version and the quick version. For the long version I include all the ingredients, cover the lot with water and simmer slowly for two to three hours removing any scum that forms on the top. For the quick version you can omit the optional ingredients (it wont taste as good but it works) and cover with water, bring to the boil and simmer for 45 minutes or so removing any scum from the surface, while the chicken cooks in the oven.
- sprig of thyme (optional)
- 1 bay leaf (optional)
- 1 celery stalk roughly chopped (optional)
- 3 fresh parsley stalks (optional)
- 1 onion peeled and quartered
- 1 carrot peeled and roughly chopped
- 5 black peppercorns
Reduce the chicken down to the carcass. While you cook the saved chicken pieces add the carcass, skin, bone and other ingredients you are using to a pot and cover with water. Bring to the boil and simmer, removing any scum that forms on the top.