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
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.
Hi Amy! I agree, homemade chicken stock is the best and much healthier!
ReplyDeleteHi Amy,
ReplyDeleteYou are good making your own chicken stock. Shame on me that I have not been so good to make my own :p
Zoe