Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple for any kitchen that’s made from chicken bones or carcasses, a few vegetables and aromatic herbs. Great to make in advance and freeze in cubes for easy use.
Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple for any kitchen that’s made from chicken bones or carcasses, a few vegetables and aromatic herbs. Great to make in advance and freeze in cubes for easy use.
Place chicken carcass and all ingredients in a large pot.
Add water until it just covers ingredients, bring to the boil and lower to a very gentle simmer.
Scoop the scum and cook for two hours.
Strain and leave outside to cool.
Refrigerate and remove any fat from the top the next day.
Reduce the stock even more until it just fills one 12 or 16 icecube tray. Freeze into little ice-cubes.
Use them instead of stock cubes.
Thicken with Roux or corn flour for instant chicken gravy (sauce).
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