Recipes.

Easy Chicken Stock

By Keys2words


Keys2words - Easy Chicken Stock
  • 8 servings
  • Prep - 15 mins
    Cooking - 4 hours
  • Total - 4 hours 15 mins
Keys2words - Easy Chicken Stock

Chicken stock is one of the most important kitchen basics you can master. Slow cooking the chicken bones releases collagen, gelatin and a bunch of minerals into the liquid, making it a superfood elixir you can add use in any of your favourite soups and stews.  

Servings: 8
Preparation: 15 mins
Cooking: 4 hours

Ingredients

  • 1 roast chicken carcass, broken in pieces.
  • 1 onion, chopped.
  • a few cups of whatever vegetables you have on hand, chopped: celery (including the leaves), carrots, parsley, turnip, leeks (see note below for some ideas).
  • 2 bay leaves.
  • a few peppercorns.
  • water.

Directions

To make in the slow cooker:

1. Preheat oven to 200°C/400°F/Gas Mark 6 and roast chicken carcass in the oven for 15-20 minutes until the bones are browned.

2. Place roasted carcass into the slow cooker insert with the remaining ingredients. Cover completely with water. Place on low and slow cook for 8 hours.

3. Discard chicken carcass and strain the remaining liquid. Allow stock to cool before pouring into jars and refrigerating for 3-4 days, or freezing for up to 2 months.

To make on the stove:

1. Preheat oven to 200°C/400°F/Gas Mark 6 and roast chicken carcass in the oven for 15-20 minutes until the bones are browned.

2. Put the carcass and remaining ingredients into a large pot and fill the pot with water, bring to the boil and then simmer for 6-8 hours (the longer it simmers the more goodness leaches from the bones), skimming the scum off the top occasionally.

3. Discard chicken carcass and strain the remaining liquid. Allow stock to cool before pouring into jars and refrigerating for 3-4 days, or freezing for up to 2 months.


Note

Save the following in containers in your fridge over the week to add to your chicken stock:

  • Nubs of carrots, zucchini, parsnip and Brussels sprouts
  • Stalks of silverbeet, kale, basil
  • Onion and garlic skins
  • Parmesan rinds
  • Corn husks

Chicken stock is one of the most important kitchen basics you can master. Slow cooking the chicken bones releases collagen, gelatin and a bunch of minerals into the liquid, making it a superfood elixir you can add use in any of your favourite soups and stews.

Ingredients

  • 1 roast chicken carcass, broken in pieces.
  • 1 onion, chopped.
  • a few cups of whatever vegetables you have on hand, chopped: celery (including the leaves), carrots, parsley, turnip, leeks (see note below for some ideas).
  • 2 bay leaves.
  • a few peppercorns.
  • water.

Directions

To make in the slow cooker:

1. Preheat oven to 200°C/400°F/Gas Mark 6 and roast chicken carcass in the oven for 15-20 minutes until the bones are browned.

2. Place roasted carcass into the slow cooker insert with the remaining ingredients. Cover completely with water. Place on low and slow cook for 8 hours.

3. Discard chicken carcass and strain the remaining liquid. Allow stock to cool before pouring into jars and refrigerating for 3-4 days, or freezing for up to 2 months.

To make on the stove:

1. Preheat oven to 200°C/400°F/Gas Mark 6 and roast chicken carcass in the oven for 15-20 minutes until the bones are browned.

2. Put the carcass and remaining ingredients into a large pot and fill the pot with water, bring to the boil and then simmer for 6-8 hours (the longer it simmers the more goodness leaches from the bones), skimming the scum off the top occasionally.

3. Discard chicken carcass and strain the remaining liquid. Allow stock to cool before pouring into jars and refrigerating for 3-4 days, or freezing for up to 2 months.

Note

Save the following in containers in your fridge over the week to add to your chicken stock:

  • Nubs of carrots, zucchini, parsnip and Brussels sprouts
  • Stalks of silverbeet, kale, basil
  • Onion and garlic skins
  • Parmesan rinds
  • Corn husks

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