Real Chicken Stock

Tuesday, 10 January 2012

Real Chicken Stock

1 & 1/2 pints of water
remains of Sundays roast chicken
2 medium sized bay leaves

1. Put remainder of chicken carcass, minus skin, into a large pan and pour over the water.

2. Place lid on pan and bring to boil, once boiling, mush the carcass down a bit with a spoon, this enables even more flavour to be released, replace lid and simmer gently for 45 mins.

3. Pour pan contents through sieve into a jug and place liquid into fridge to go cold. Once cold enough, remove any fat that will have solidified on top and will ensure that stock doesn't leave a greasy residue when using in soup etc.

Any chicken meat can be removed from left over and used again if you want to make a chicken soup with the stock.

The stock can be frozen if not needed immediately


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