Basic chicken stock

Basic chicken stock

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This tasty chicken stock makes a versatile and healthy base for many different meals and soups.

The ingredient of Basic chicken stock

  1. 1.5kg chicken wings, cut into pieces
  2. 5 litres water
  3. 1 leek, halved, washed, sliced
  4. 1 unpeeled onion, cut into quarters
  5. 3 unpeeled carrots, chopped
  6. 2 sticks celery, chopped
  7. 1 bouquet garni (see note)

The instruction how to make Basic chicken stock

  1. Wash chicken pieces. Place into a large heavy-based saucepan. Pour over water. Bring to the boil, uncovered, over medium heat. Using a slotted spoon, skim off and discard any residue that forms on surface.
  2. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes, skimming surface every 10 minutes.
  3. Reduce heat to low. Add vegetables and bouquet garni. Cook, uncovered, for 2 hours. Turn heat off. Stand for 1 hour to cool (dont move or stir the stock).
  4. Line a sieve with muslin. Place over a large heatproof bowl or jug. Ladle stock into sieve. Discard vegetables and bouquet garni. Set aside to cool. Refrigerate overnight. Use a metal spoon to remove and discard fat from top of stock. Store in airtight containers in the fridge for up to 1 week or freeze for up to 3 months.

Nutritions of Basic chicken stock

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

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