CHICKEN (Cockerel) STOCK
|An old chicken or cockerel
Sofrito Mix (Carrot,Onion, Garlic, Celery)
Start by cutting up the carcass.
Place the cleaned chicken pieces in a stockpot, add 3 glasses of white wine, cover and steam for 20 minutes.
Meanwhile, chop all the vegetables into small 1cm by 1cm cubes (or use the food processor to shred them) for the sofrito mix.
Take the chicken out of the stockpot (save the juices in a bowl for later) and place under the grill for 20 mins to colour and melt off any excess fat.
Meanwhile, skim any scum off from the pot, add a spoon of schmaltz, heat it up until it barely begins to shimmer and then drop in the sofrito mix and stir until mix is evenly coated and onion is translucent.
Take the chicken out of the oven, allow to cool enough to handle, and add to the pot along with the saved juices from earlier and add additional water to cover and allow to high simmer for about 20 minutes prior to turning the heat right down low and allow it to cook slowly until the meat begins falling off the bones and the sofrito has become a soft puree or melted away entirely.
Take the chicken pieces out of the pot, shred off any remaining meat, discard the bones and return the meat to the pot. Add any final herbs or spices to suit your tastes.
Allow to cool. Skim off any fat from the top of the mixture. Drain half of the mixture through two cheese clothes and freeze for untrue use. The other half, keep as the beginning of a good solid chicken soup, risotto or stew.