Gradely Scran

Because life's too short to stuff a mushroom.



Gradely Scran


Basic chicken stock

Time: 3½ hours

  • 1 chicken carcass, preferably from a roasted chicken
  • 1 cup dry white wine
  • 1 onion, peeled
  • 2 carrots, peeled
  • 1 leek
  • 2 celery stalks
  • 3 cloves garlic
  • sprig of parsley
  • sprig of thyme
  • 3 cloves
  • 2 bay leaves
  • 1 tsp black peppercorns
  1. Coarsely chop the vegetables, put all the ingredients into a large pan and cover with 2 litres of cold water. Bring up to the boil and simmer very gently for 3 hours.
  2. Strain off the solids and boil fast until the liquid has reduced to a manageable quantity – around 1 pint? (I usually do this bit the next day).
  3. Then, either use it straight away or freeze it.

This recipe is not for purists. Notice I say nothing about skimming off any scum — I’ve never found a good way of doing it, and anyway, who cares if the stock is a bit cloudy? I certainly don’t.