Chicken broth (Chicken Stock)
chicken meat and bones
1 onion cut into slices
2 spoons of chopped parsley
Put the meat and bones in a large saucepan, pour water. Boil it. Add the onion and parsley. Cook over low heat for at least 1 hour and 15 minutes.
Strain the broth through a fine wire strainer, remove any leftover meat, bones and vegetables, cool down. Remove any grease settling on the surface. Store in the refrigerator for no more than two days.
CAUTION: On a corn-free diet, avoid corn-fed chickens. They can be recognized by the golden yellow color of the meat.
Roast sauce (Roasting Stock)
Fatty and essential roast beef sauce
Decant the greasy sauce carefully, which was formed during baking. Cool and put in the fridge, to harden the fat. Remove the fat, leaving a delicious meat sauce, which we will use to prepare the dishes.
You can also bake a piece of cheaper lean beef in a roasting pan (although it is a very expensive way to prepare a sauce, because the meat is unfit to eat afterwards). Slow baking is best, and adding a little water from time to time will prevent the sauce from evaporating. When the meat is almost dry, we decant the sauce. We store in an airtight vessel in the refrigerator for no more than two days.