Chicken stock
Photography Photography by Simon Devitt.
INGREDIENTS
See method
METHOD
it is easy and inexpensive to make your own chicken stock. Chicken carcasses are readily available from the supermarket or poultry stores. Put them in a large pot with a carrot, a stick of celery, an onion and a leek, all roughly chopped. Add a bay leaf, a few parsley stalks and peppercorns and cover with fresh, cold water. Bring slowly to the boil, skimming the surface frequently. Simmer gently for an hour or two, before straining. Refrigerate overnight, remove the solidified layer of fat from the top and store
in the freezer in small containers, ready for use in soups, casseroles or risotto.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.