Chicken stock (1)

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Chicken stock (1)
Chicken stock (1)
Frozen chicken stock
Servings:Servings: 10 - Makes about 5 pints of stock
Calories per serving:36
Ready in:3 hours 15 minutes
Prep. time:15 minutes
Cook time:3 hours
Difficulty:Easy
Recipe author:Chef
First published:20th January 2013
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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.

Ingredients

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Method

  1. Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
  2. Bring to the boil then reduce to a simmer
  3. Simmer for 3 to 4 hours.
  4. Allow to cool for an hour
  5. Spoon any fat from the surface and discard
  6. 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.

Chef's tip

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.

See also

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