Tuesday, 23 November 2010
I love homemade stock, the bought variety just doesn't do it for me.
I am at the moment cooking up a free range chicken to have as cold meat and salad for dinner tonight. It's so easy to use up the leftovers and make up some yummy stock to freeze.
Here is what I do.
1 chicken carcass
fresh herbs (a bay leaf, parsley, thyme)
1 tsp salt
Place all ingredients in a large stockpot and add enough water to cover. Bring to boil over a low heat, skimming the surface every now and then to remove any fat or scum.
Cover and simmer for 1-2 hours then strain through a fine sieve. Leave to cool and refrigerate or freeze until needed.