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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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I make my own chicken stock from the leftovers from roast chicken and any vegies that have seen better days in the fridge. I freeze the carcass from any leftover chicken carcass from roast chicken dinners, and make this when have enough chicken & time . You can use any vegie's you can find, (I have used anything and everything in mine) although the onions and carrots are a must to use. This makes a wonderful stock and is economical if you have the time. Serving size will vary from one stock to another, so I have listed an approx size. Ingredients:
3 chicken, cooked carcasses |
1 large onion, quartered |
1 leek, chopped (white part only) |
2 carrots, peeled and roughly chopped |
3 celery ribs, roughly chopped |
rosemary, twig |
2 bay leaves |
1 garlic clove, chopped roughly |
1 potato, peeled and roughly chopped |
1 teaspoon whole black peppercorn |
salt, a good pinch of |
1 clove (optional) |
Directions:
1. Put ingredients in a stockpot or large saucepan and cover ingredients with water. Cover with a lid, then bring to a boil on medium to high heat.
2. Stir well, then reduce heat to medium-low. Simmer uncovered, skimming foam from the surface for two hours. Try not to boil just keep stock on a slight rolling simmer.
3. Strain the stock through a cloth-lined colander. Discard the solids.
4. Let stock cool, and refrigerate, you will find the stock will turn to a jelly, when cooled in the refrigeratorwhich is the sign of a great stock.
5. Use the stock within a day or 2 or freeze the stock in preferred sized portions, using an ice block container works very well for small portions that can be just popped into casseroles, soups or sauces.
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