Thoroughly scrub out your sink to wash the bones in later.
Place the chicken carcasses in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Once boiling, remove from the heat and strain the bones, discarding the liquid. (This method is called cold-water blanching and I use it for many of our stocks.) Wash the pan well and rinse and scrub the chicken carcasses to remove any impurities.
Return the bones to the clean pan and add the
Once cooked, strain through a fine sieve, then pass twice through a sieve lined with muslin (cheesecloth). Set aside until needed.
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