As promised, the best stock ever. What makes it so good? It's simple, cheap, and uses whatever ingredients you have lying around in the fridge and pantry. Left over roasts (the ones with lots of bones) can also be used. This stock is a great base for many soups and meals.
I made this big batch yesterday.
Chicken frames: Remove from the bag, drain excess liquid, place in big stock pot.
Whatever veg you have available. Don't peel, just roughly chop and add. I had parsley, carrots, brown onions and cabbage left over. Waste not! I also had two cloves of garlic, but as hubby is a bit allergic, I remove the green centre stalks to reduce their nasty effect on his insides.
Seasoning: mustard powder, chilli flakes, white pepper, paprika, cloves, salt. I have also used curry powder, bay leaves and black peppercorns in previous stock.
Cover chicken with around 4 litres of water, add chopped veggies, spices and stir. Turn on stove to high. Wait 'til boiling, then simmer for minimum 2 hours, but 3+ is best. Chicken should be falling off the bones.
When cooked, allow to cool for approx 30mins. Then, using a large container with a colander inside, strain the soup in batches. Remove excess meat and keep if you want. Why waste?
Pour into microwave containers and freeze when cooled slightly. I ended up with around 3 litres of stock. I have some in the fridge I will be using tonight, and the rest I just defrost when needed. You can use ice cube trays for using in stir fries etc when just a tiny amount is needed. I go the 'family size' option.
Enjoy :)
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