The Professional, Vitreous & Enamel Mastercraft Roasting Pan
Chicken Stock is regularly featured in my cooking schedule. I ‘stock’ up literally every month. I prepare a large batch and freeze it. I employ it in many of my dishes to intensify its depth of flavour! Meals that include my stock, range from - the obvious - soups, curries, risottos, pasta dishes, sauces, and much more. And with the cold weather fast approaching, I may need to increase my ‘stock’ to a weekly production.
As with most recipes, there are numerous ways in which to prepare a Chicken Stock! A simple traditional method is to place all ingredients (such as the chicken carcasses and vegetables) in a large stock pot and fill covering with cold water. You then bring it to the boil after which time you reduce the heat to create a gentle ticking over simmer.
I, on the other hand, begin the process by roasting the chicken carcasses along with the vegetables and a good dash of olive oil to develop a richness in flavour that can really only be obtained by roasting the ingredients first hand. I then continue as per the practise mentioned above.
Consequently, this advances me to discuss roasting pans; a most essential item in my kitchen! I recently was able to road test the heavy-duty
Mastercraft Professional Vitreous Enamel Roasting Pan. This pan is designed with vitreous enamel to guarantee no scratches and to provide an even heat distribution. Well, it certainly did achieve what it was designed to do! I used metal tongs and it did not scratch the vitreous enamel.
This hardwearing finish makes this competent
roasting pan highly durable and appropriate for direct heat which includes Induction suitability. Hence, a very versatile roasting pan!
I can see that this
Mastercraft Professional Roasting Pan would be advantageously suitable for roasting just about anything – vegetables, meats, and in the making of gravy or any sauce.
To shop the entire Mastercraft range, click here.
Here is my recipe for Chicken Stock. It will provide you with 4 x
725ml Kilner Jars which you can then freeze for up to 6 months.
Enjoy ‘stocking’ up.
Chicken Stock
Makes about 3 Litres
Ingredients List:
- 4 Chicken Carcasses
- 2 Brown Onions, peeled, cut into quarters
- 2 Carrots, washed, cut into large chucks (I leave skin on, but you can peel if you prefer)
- 2 Celery Stalks (with leaves), washed, cut into large chucks
- 2 Tomatoes, cut into quarters
- 2 Bay leaves, fresh or dry
- 8 Peppercorns, mix of black & colour peppercorns
- Parsley, half bunch
- Sea salt, generous pinch
- Olive oil
Instructions:
Preheat oven to 180°C. Using a large
roasting pan, place in the chicken carcasses, onions, carrots, celery, tomatoes, bay leaves, peppercorns, sea salt and a good drizzle of olive oil. Sit in the preheated oven for 30 - 40 minutes or until carcasses and vegetables have turned golden.
In a large stockpot, place in all roasted ingredients and add the parsley – stalks and leaves. Fill with cold water to cover completely all the ingredients.
Bring to the boil, and then reduce the heat to low to allow a simmer that is just slightly kicking over. Allow this to simmer for 3 to 4 hours. In this time – usually in the first hour of the cooking process, carefully skim off with a large spoon any scum (greyish foam of impurities) that has risen to the top of the liquid. Discard.
Once simmer time is complete, your liquid would have reduced and turned into liquid gold!
Strain the stock through a sieve - lined with muslin/cheese cloth. Discard the solids.
Pour into clean jars and seal. Allow to cool for about 20 minutes before refrigerating or freezing.
The Chicken Stock can be refrigerated up to 3 days or kept in the freezer up to 3 months.
Use this stock to assist in the preparation of the following meals:
- Chicken risotto
- Soups
- Curries
- Sauces such as a Veloute` (white sauce)
- Broth with Tortelli
Buon Appetito!
