Chicken Stock
Fresh Chicken stock is a superior ingredient which can be used for chicken noodles, chow main, soups, rissotto, gravy, casseroles and sauces.
I add raw egg noodles, chicken strips, chopped vegetables and soy, simmer for 5-10 minutes - for a quick chicken noodle main dish.
Preparation time: 10 minutes Quantity: Makes 2 pints Cooking time: 35-45 minutes
Ingredients
chicken bones (carcus from one chicken)
an assortment of vegetables -
carrots
garlic
leeks
herbs , bay leaf (optional)
pepper corns
water to cover- approx 1&1/2 pints
Method
- Add the bones (not the skin) in a big pot with an assortment of vegetables -cover with water
- Add peppercorns and herbs
- Bring to the boil and simmer for 30 –40 minutes
- Top up with water if needed approx. 1/2 pint
- Skin of excess fat and froth
- Strain and use
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