Monday, 7 December 2009

Recipe: Chicken Stock

Instead of just throwing away the carcass of your roasted chicken use it to make stock. The stock can then be used to make soup. See under Soups.

Method -

Put all of the unused bones and carcass in a large saucepan and cover with 1 lt of cold water, the water should come just above the bones, so if necessary add a bit more.

Bring the saucepan to the boil and then turn down and simmer for around 2 hours until the remaining meat and fat falls of the bones.

Turn off the heat and allow the contents to cool slightly then with a sieve over a large bowl sieve the liquid from the bones.

If you have the time and the patients you can pick through the bones and collect the pieces of meat and add them to the stock, but be careful not to include pieces of fat or skin.

Once the liquid has cooled it can either be stored in the fridge to be used in the next day or two of frozen for use later.

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