Unfortunately I don't have a stock pan, and substituted with a large, deep wok. This meant that the duck carcass wouldn't fit - so our freezer isn't completely emptied out. I am sad. Never mind, the flat smells wonderful anyway!
Chicken Stock
Makes 24 servings (icecubes) plus about 100ml
1 onion
4 garlic cloves
2 frozen broccoli stems
2 frozen chicken carcasses (one large, one small)
2 frozen poultry necks (one chicken, one duck)
1 cup white wine
Water
Herbs and seasoning
I quartered the onion, peeled the garlic cloves, and fried in oil for a few minutes. Added the broccoli stems to the pan and sweated them for another couple of minutes. Added the carcasses and necks to the pan, poured in the white wine, and then enough water to almost entirely cover everything. Turned the heat up to high until the water began to bubble, and then left on low for one hour. Added some herbs (thyme, oregano, rosemary, parsley and two bay leaves), stirred, and continued to cook for another hour and a half. Poured through a colander over a jug, and then poured into an ice cube tray. Covered and allowed to cool before freezing.
