Homemade Chicken Marmite/Glace
I promise this is really exciting, though it may not look it. It is homemade chicken marmite. It can be used like a stock cube but tastes a zillion times better, less salty, more natural with proper chicken flavour. I buy whole free range or organic chickens and portion them, putting the carcasses in the freezer until I have a minimum of 3, in order to make this enriched jellied stock. I roast the carcasses with a carrot and an onion for half an hour at about 200 degrees C or so. Once that is done, follow the instructions below:
3-5 Chicken carcasses (free range or organic chicken produces a superior flavour, as well as the psychological knowledge that the poor animal has had a good life)
1 onion, chopped into 2-4 pieces
1 large carrot, peeled and chopped into 2-4 large pieces
2 bay leaves, dry or fresh
1. Put the carcasses on a roasting tray with the vegetables and roast in a hot oven of about 200 degrees C for 20-30 minutes.
2. Add the roasted carcasses and remaining ingredients to a large pan.
3. Cover with water and bring to simmer.
4. The easiest thing to do is to put it in a warm oven of about 140 degrees C for 8 hours or so. The slightly more labour intensive thing to do is to put the pan over the heat and to simmer for about 3-4 hours, adding cold water every now and then and skimming the skum from the surface.
5. If you have made the stock by leaving it in the oven, cool the drained stock and leave it in the fridge so that the fat cools on the surface and can be removed.
6. When the stock is ready, pour it into a separate large pan and reduce its volume by simmering/boiling until there is a quantity to fill a small container or jam jar. This will take quite some time so get on with other things,checking it now and then.
7. Now fill your container and let it cool. It will become jelly.
8. Keep it in the fridge for a month, or freeze it.
Add to risottos, casseroles, dilute for a noodle so, the list goes on….