CHICKEN STOCK

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Chicken Stock image

I've started making and freezing this to make the most of the carcass - waste not want not!

Provided by Pablohoney

Time 2h

Yield Makes Batches

Number Of Ingredients 0

Steps:

  • Cover the carcass with cold water and bring to the boil, skimming froth, fat and sediment periodically. Simmer for 15 minutes.
  • Add the vegetables, roughly chopped.
  • Crush the herbs and spices, then add.
  • Mix well so that all ingredients are submerged. Skim again as necessary. Leave to simmer for 60 - 90 minutes.
  • Strain and cool. Refrigerate for 2 - 3 days, or freeze for 1 month.

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