Sunday, August 29, 2010

Chicken stock

Chicken stock: (to make about 2.5 litres)

1 kg chickenwings/backs/necks/drumsticks
2 onions, unpeeled and quartered
1 tbsp oil (olive/coconut/walnut/flaxseed...whatever
4 litres cold water
2 carrots, chopped
2 sticks of celery with leaves, chopped
handful of parsley stalks
a few sprigs of thyme
2 bay leaves
10 black peppercorns

Combine the poultry, onions and oil and cook over medium heat until lightly browned.
Add the water and stir to mix the sediment from the bottom of the pan.
Add the chopped veg and herbs etc.
Partly cover and simmer for about 3 hours (I divided it all between two pots ... but you could just halve the ingredients!)
Strain the stock through a sieve and leave to cool.
When it's cold, remove the layer of fat from the top, then the stock is ready to use to make lovely homemade soup! Much better than any crappy stock cubes filled with chemicals!

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