The ideal easy and nutritious stock for an impromptu meal. Delicious !
You often ask us how to make the stock that you loved in your soup or you used to prepare your curry. There's nothing easier! And you can use this tasty stock to give an exotic touch to your own family recipes.
1.5 litre water
250 g chicken carcass, broken in small pieces
50 g onion, chopped
50 g carrot, thinly sliced
50 g turnip, thinly sliced
1 coriander root, chopped
1 kaffir leaf, bruised
10 g celery, sliced
10 g ginger, sliced
10 g galangal, sliced
1 teaspoon Sichuan peppercorns, coarsely crushed
1 bay leaf
No salt! (the stock must be neutral in order to be suitable for other preparations)
Stir-fry chicken carcass in 2 tablespoons of vegetable oil over high heat for 5 minutes, stirring constantly. Then reduce the heat and sweat onion, carrot and turnip for 5 minutes.
Add the rest of the ingredients, stir in briefly and then add water. Bring to the boil then cook for 1 hour over low heat, uncovered.
Filter and then use for a soup or curry.