Chicken stock and perfect pilaf rice

A simple chicken stock is a staple in my fridge, ensuring perfect rice every time. This foolproof method guarantees deliciously fluffy rice.

Chicken stock (3L)

2 Chicken carcase
1 Carrot (large)
1 Onion (large)
2 Celery (sticks)
1 Bouquet garni (thyme, parsley stalk, bay)
4L Water

  1. Put your chicken carcase into a pan and cover with water, bring to the boil and leave to gently tick over for 10-15minutes, skimming off all the scum with a ladle as it comes to the top.

  2. Add your mirepoix and bouquet garni and simmer for around 4hours, skimming every 30 minutes or so.

  3. Strain off the chicken stock through a sieve and place in the fridge overnight so the flat forms on the top and can be removed.

Rice (4 portions)

1 Onion (medium)
50g Butter
300g Basmati rice (washed)
600g Chicken stock
30g Butter (to finish)
Salt

  1. Melt the butter in a pan over a medium heat, add your diced onion and cook until softened.

  2. Add your rice and stir so each grain is coated in butter, it should slightly crackle at this stage. Add a good pinch of salt.

  3. Add your chicken stock and bring to the boil, cover with a lid and place into a pre-heated oven at 180C for exactly 18 minutes.

  4. Once the rice comes out add the 30g butter and fork through the rice. Serve.

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Prep a chicken and make chicken fricassée