How to make chicken stock

Posted: February 5, 2012 in How to
Tags: , , ,

Wow the aroma of a good stock simmering away on the stove makes me wish you could sniff over the Internet. There is absolutely no comparison between a store bought, ready made stock and one you’ve made yourself! I know I’ve been told this before but now I’m going to make more of an effort and reuse those chicken carcasses after a roast. Henry will still get his bit, I will just steal the juices first. Throw in whatever veggies you have on hand, that’s what I did.

Chicken Stock

Preparation Time 5 minutes
Cooking Time 100 minutes

Recipe By: Me
Serving Size: 1.5L-2L
Cuisine:
Main Ingredient: Chicken
Categories: Winter, Soup, How To

-= Ingredients =-
1 whole chicken carcass; (about 1.6kg)
1 onion, chopped
1 carrot, sliced
½ capsicum, cubed
2 bay leaves
Peppercorns
Fresh herbs
Salt
Water

-= Instructions =-

Remove any excess fat and add chicken carcass and vegetables to a large stock pot. Cover with cold water. Add salt and pepper. Bring to a boil, skimming off any foam on the top. Turn the heat down to allow the stock to simmer for approximately an hour an a half. Allow to cool before passing through a sieve and collecting the juices. To reduce fat content, refrigerate overnight and scrape the fat off the top.

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