Chicken stock
MAKES about 1 litre PREP 5 mins COOK 3 hrs MORE EFFORT G
1kg chicken carcasses or wings 1 carrot, cut into chunks
1 onion, skin on, cut into quarters 1 leek, cut into chunks
1 stick of celery, cut into chunks 1 garlic clove, bashed
2 parsley stalks, 2 sprigs of thyme
and 1 bay leaf, tied with string 5 peppercorns
1 clove
Put all the ingredients in a large saucepan with a pinch of salt, then cover with 2 litres of cold water. Bring to the boil, then reduce to a simmer and cook for 3 hrs. Keep a ladle near your saucepan and skim o the scum that floats to the surface every half an hour and discard. Pass the stock through a sieve before use in a recipe. Will keep in glass jars in the fridge for a week and for three months in the freezer in a freezer-proof container.
GOOD TO KNOW healthy • gluten free
PER 100ML SERVING 18 kcals • fat 1g • saturates 0.3g • carbs 0.4g • sugars 0.3g • ibre 0.3g • protein 1.5g • salt 0.1g