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
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.
Add your mirepoix and bouquet garni and simmer for around 4hours, skimming every 30 minutes or so.
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
Melt the butter in a pan over a medium heat, add your diced onion and cook until softened.
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.
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.
Once the rice comes out add the 30g butter and fork through the rice. Serve.
