Chicken Stock Recipe



Chicken Stock Recipes

Ingredients :

2 medium onions, peeled

1 large carrot

2 sticks celery

1 x 1.5 kg boiling fowl

8 peppercorns

2 bay leaves

sprig of fresh or 1/4 tsp dried thyme

5 sprigs parsley

6 cups water

salt to taste

Method :

Wash and roughly chop the vegetables. Place all the ingredients in a large saucepan. Over medium heat, slowly bring mixture to the boil. Skim off any scum that rises to the surface. Reduce heat, cover saucepan, and simmer gently for 3 hours. Strain the soup through a sieve. Reserve the meat for another dish. Discard skin, bones and vegetables. Chill in refrigerator overnight and then skim off any congealed fat. Use in recipes requiring chicken stock or reheat and serve in cups as a nutritious hot beverage.

We have given storage options at the end of this recipe because chicken stock is so useful to have on hand. We use it in many other recipes, and it is superior to soup cubes or packet soups.

Makes 4 cups


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