Chicken stock (1)
I try to make chicken stock whenever we have a roast chicken or turkey. Although most recipes call for the bare carcass, I usually throw all of the leftover vegetables, potatoes etc. in as well. The most important thing is to skim the fat as it can make a very greasy stock otherwise.
Once the stock has cooled, pour into individual plastic or paper vending machine coffee cups and freeze them. Ideal for individual recipe servings.
See your street as it was 11 years ago! ...
- 1 chicken or turkey carcass, parson's nose removed
- ½ head of garlic or a handful of garlic cloves, smashed with a rolling pin but not peeled
- 2 sticks celery
- Huge handful parsley
- 3 large carrots, chopped roughly, include the leaves if possible
- 2 leeks, chopped roughly
- 3 bay leaves
- A handful of thyme
- A handful of rosemary
- 6 whole black peppercorns
- 2 large onions, quartered
- Any leftover vegetables
- 5 litres cold water
- Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
- Bring to the boil then reduce to a simmer
- Simmer for 3 to 4 hours.
- Allow to cool for an hour
- Spoon any fat from the surface and discard
- Refrigerate or freeze for later use
Make a meal of it!
Why not try the recipe for Poule au pot. You'll get a hearty meal and also about a litre of good quality chicken stock at the same time.
If you really can't be bothered to make chicken stock then Knorr chicken stock cubes seem to be a reasonable alternative.
Although in a modern freezer, meat stock will keep almost indefinitely, it will be past its best as far as flavour is concerned after 9 months.
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