Chicken Stock
From darryll 16 years agoIngredients
- 1.7kg chicken cases or whole shopping list
- 2 stems celery with leaves shopping list
- 2 carrots shopping list
- 2 bay leaf shopping list
- 1 swede shopping list
- 1 large onion shopping list
- 1 parsnip shopping list
- 2 teaspoon dried sage shopping list
- 1 teaspoon dried thyme shopping list
- 1 teaspoon dried oregano shopping list
- 1 broccoli stalks shopping list
- enough water to cover shopping list
- 1 teaspoon rock salt shopping list
- 6 pepper corns shopping list
How to make it
- Chop all vegetables and place with the chicken in a large stock pot
- add the herbs ,salt and pepper and cover with enough water to completely cover to a level 50mm above
- Bring to a boil then simmer for 3 - 4 hours
- Let cool slightly then with paper towels place on top of stock and remove quickly , do this 3 - 4 times to remove fat and scum.
- Strain stock through a sieve.Use as a basic stock for stews, soups and casseroles or by itself.
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