Chicken StockSubmitted by: TAKING-CONTROL
IntroductionIf you cook your own stock and freeze them in small portions - you'll find that they'll give your food a delicious depth of flavour. If you cook your own stock and freeze them in small portions - you'll find that they'll give your food a delicious depth of flavour.
1 Chicken Carcass left over from pot roasting (see recipe), or ask your butcher for 500 - 1kg chicken bits for stock
1 large carrot, scraped and chopped
1 large celery stick
1 large onion
3 springs of fresh parsley
6 whole peppercorns (not included in cal's info)
1 tsp of sea salt
Put all the bones and skin of the chicken into a large saucepan and all the remaining ingredients (including any onions and lemons that may be left over from roasting (see Pot-Roast Recipe). Cover with cold water and bring to the boil. lower the heat and simmer for at least 2 hours. Then turn off the heat and allow to cool.
Strain the stock and discard all the vegetables and bones. Allow the liquid to stand, then scoop any excess fat off the top of the stock with a spoon or ladle. Return the liquid to the saucepan and boil for about 10 minutes to give the stock a stronger taste.
I've guessed how many stock you make so I've said see if you can get 10.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user TAKING-CONTROL.