Cooking Class 2 Homemade Chicken Stock
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This is for an amazing and easy homemade chicken stock recipe.
I think this is my most used stock.
I use it in soups, my chicken and rice in one pot recipe plus much more.
Homemade stock is so much better than the shop purchased one.
INGREDIENTS
A large bag of chicken bones / carcasses most chicken shops will have these for $1 to $2 a bag.
1 large carrot unpeeled cut into 3
1 celery stick cut into 3
1/2 brown onion cut in half and peeled
3 sprigs of parsley
1/2 tablespoon black pepper
1 tablespoon of apple cider vinegar ( optional)
2 Bay leaves
2 sprig of tyme or 1 teaspoon dried tyme
3 litres cold water
METHOD
1. Put all ingredients in a large pot or stockpot. The water should just cover the bones.
2. Bring to the boil, then simmer on low for 3 hours uncovered.
3. Using a strainer , strain liquid into another pot. I usually get someone to hold strainer or scoop out some of vegetables or bones . You should end up with around 2 litres of stock. Discard the vegetables and bones.
The stick can be used immediately or put into containers and freeze. Make sure it has cooled completely before freezing
I think this is my most used stock.
I use it in soups, my chicken and rice in one pot recipe plus much more.
Homemade stock is so much better than the shop purchased one.
INGREDIENTS
A large bag of chicken bones / carcasses most chicken shops will have these for $1 to $2 a bag.
1 large carrot unpeeled cut into 3
1 celery stick cut into 3
1/2 brown onion cut in half and peeled
3 sprigs of parsley
1/2 tablespoon black pepper
1 tablespoon of apple cider vinegar ( optional)
2 Bay leaves
2 sprig of tyme or 1 teaspoon dried tyme
3 litres cold water
METHOD
1. Put all ingredients in a large pot or stockpot. The water should just cover the bones.
2. Bring to the boil, then simmer on low for 3 hours uncovered.
3. Using a strainer , strain liquid into another pot. I usually get someone to hold strainer or scoop out some of vegetables or bones . You should end up with around 2 litres of stock. Discard the vegetables and bones.
The stick can be used immediately or put into containers and freeze. Make sure it has cooled completely before freezing
