Friday, May 15, 2015

Chicken Stock

Once you have mastered how easy it is to make your own stock, you will never buy it again in a packet, powder or by any other means. If you need beef or fish stock, substitute the chicken.  For fish stock use fish bones, fish heads, prawn shells, prawn heads, crab shells (do not use oyster shells or the gut of fish).



Stock is one of those staple things that are easy, cheap, and useful - something you won't throw out, and something that you make out of things you were going to throw out!



While a raw carcass is the ideal place to start, I have also successfully used the carcass from a barbecue chicken (obviously not if its been chewed on though).

Ingredients:
  • chicken bones (use carcasses, necks, or really cheap cuts)
  • 3 sticks celery (use the head, keep the stalks for something else)
  • 2 carrots
  • 1 brown onion
  • 3 cloves garlic
  • salt
Super easy to make - if you are using a saucepan, just toss it all into the saucepan, add water to cover the ingredients. Turn the heat to medium/low, put the lid on and let it cook.

Once its done - about 2-3 hours on the stove - remove the solids from the stock (you can make a second batch if you want, just add more vegetables and put on again for a second batch).

Refrigerate/freeze.



What would I use this for?


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