Ingredients
1 leftover chicken carcass
2 sticks of celery, trimmed and quartered
1 onion, diced
2 garlic cloves, crushed
3 carrots, trimmed and halved
2 bay leaves
1 glass of white wine (optional)
Salt and pepper (to taste)
Suitable for: CleverChef
The Method
Add all the ingredients to the inner pot, then pour in enough water to just cover the chicken (around 1 litre).
Close lid and select the STEW function and press START.
When the program is finished open the lid and remove the chicken and the rest of the solid ingredients and set aside. Select the SAUTE function and press START. Cook with the lid open to allow the stock to reduce by around half to intensify the flavour, then press CANCEL.
Leave to cool slightly before pouring in to a heat proof container. Once fully cold, store in the fridge. A layer of fat will form on the top of the stock, which will preserve it for up to a week.
Remove and discard the top layer of fat while the stock is still cold, before using the stock in cooking.
