Easy Chicken Stock Recipe
Making chicken stock is actually super simple - just bung everything into a slow cooker and leave it to simmer - but with the convenience of stock cubes and instant gravy most of us don't bother. Here's a simple chicken stock recipe that can be used with leftover vegetables, chicken carcass and herbs - enjoy!
INGREDIENTS:
Chicken bones and skin from 1kg roast chicken
2 carrots
2 stalks of celery
2 onions
1 tbsp dried or fresh thyme
1 tbsp dried or fresh rosemary
3-4 cloves of garlic
salt and pepper to taste
1ltr water
METHOD:
Rough chop all vegetables (large chunks is fine for this!) and add to a slow cooker.
Process the chicken by removing all remaining meat (use for a pie/sandwiches or just to nibble on!) and place chicken carcass into the slow cooker with the vegetables.
Pour 1 litre of cold water into the slow cooker
Stir in the herbs, garlic, and salt and pepper to taste
Turn onto 'low' and cook for 8-12 hours until the vegetables are mushy and the bones come away from any remaining flesh/skin.
Place a sieve over a large bowl and pour the broth through it, allowing the large chunks of items to drain and separate.
Store your chicken stock in a glass jar or freeze in ziplock bags by laying flat to save space.
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