Chicken broth (stock)

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8-10 cups

In my book home made  chicken stock should be a staple in every fridge. it can be used in so much and is so good for you.

– Soups

– Noodles for the kids

– Gravy’s and sauces

– Rissotto

– Casseroles

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Ingredients

  • 2 chicken carcasses (or the equivalent in wings or bones)
  • 2L water
  • 2 carrots
  • 2 celery stalks
  • handful celery leaves
  • 1 brown onion or leek or both
  • a few slices of lemon peel
  • handful of parsley
  • a few thyme sprigs
  • 2 bay leaves
  • Sprinkle of whole pepper corns

Instructions

  • 1. Add all your ingredients to the pot an simmer for at least an hour, i often simmer for two hours for maximum flavour
  • 2. Note: top up your water if you need
  • 3. Note: I as a rule do not salt my stocks, i prefer to add the salt to the dishes that i am cooking.
  • 4. Store you stock on glass jars, tupperware or snap lock bags in the fridge for 3-4 days or 3 months in the fridge. I tend to measure out my stock into 2 cup portions, making it easier when i cook.

Instructions

  • 1. Add all your ingredients to the pot an simmer for at least an hour, i often simmer for two hours for maximum flavour
  • 2. Note: top up your water if you need
  • 3. Note: I as a rule do not salt my stocks, i prefer to add the salt to the dishes that i am cooking.
  • 4. Store you stock on glass jars, tupperware or snap lock bags in the fridge for 3-4 days or 3 months in the fridge. I tend to measure out my stock into 2 cup portions, making it easier when i cook.

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The Seasonal Table