Basic Thai Chicken Stock

Step 1

Place chicken carcasses into a large stock pot add the water and bring to a simmer for 30 minutes. Cover the lid to allow partial escape of the steam either through holes already in your lid or by leaving the lid slightly displaced.

Step 2

Turn off the heat and wait 5 minutes before skimming any scum, foam or froth that may have accumulated on the surface.

Step 3

Add in all the rest of the ingredients, recover and simmer for about one hour, again with the pot covered to allow partial escape of steam.

Step 4

Remove from the heat and allow to cool for 30 minutes before removing the solids with a slotted spoon or draining through a colander or large guage sieve into another container..

Step 5

Use immediately or allow to cool to room temperature before transfering to freezerproof containers. I find 500ml to 1 pint containers a good size.