Home Made chicken Stock

Hi

Once you learn how to make this chicken stock, you will never want to get the store-bought chicken stock.

My mum uses a lot of chicken stock in her cooking when she stays over my place.  So I decided to make this chicken stock for her to use. 

 The home made chicken stock tastes different from the store-bought one.  It’s simply incomparable and also far more nutritious and far lower in sodium.  It is worth the effort and time.

The stock can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.  Usually I will make about 2 lites and finish before the next weekend arrives.

This is the recipe which I often used it.  I like it as it is easy and amazingly good.

Happy Cooking!

INGREDIENTS

[partially adapted from The Domestic Goddess Wannabe]

3              Chicken carcasses

4              Medium size carrots

6 stalks   Celery

1              Large onion

Handful of parsley [I omitted bay leaves and Rosemary]

½ tbsp   Whole black peppercorn

INSTRUCTIONS

(1)Start by chopping the onion, carrat and celery into big chunks.  There is no need to peel the vegetables.  Place them in a roasting tray.

(2)Place the chicken carcasses and parts on the vegetables

(3)Roast it in the oven at 180°C for an hour.

(4)Transfer it into a stock pot.  Fill the pot with water just enough to cover.  Add parsley, and peppercorns.

(5)Bring to boil and simmer this for 45mins to an hour.  You may have to top up the liquid during the cooking process.  Do give everything a stir occasionally.

(6)Turn off the heat and allow the stock to cool.

(7)Strain the stock.

(8)Transfer the stock into a container and place in the fridge over night.  The next day, you will see a layer of fat floating to the top.  Remove it.