Post by Maria on Jul 30, 2003 22:39:13 GMT
This is so easy and cheap and I never throw away a chicken carcass after we've had the meat.
Vegetable ingredients can be varied, depending on what you have in the fridge, (parsnips, swede etc) but don't leave out the celery. It is the best flavour-giver I know of!
1 chicken carcass leftover from the Sunday roast (with all fat, bones and some bits of meat still attached)
Celery sticks
1 largish onion
About 3 cloves garlic
1 large potato
3 carrots
Whatever herb selection you prefer - I tend to use basil and some dried mixed herbs.
Pinch of parika
Salt and pepper
Dash of olive oil
Dash of soy sauce
Place the chicken in a large stock pot or saucepan and cover with water. Add the raw vegetables, roughly chopped and the herbs, seasoning etc. Bring to the boil and then let simmer for about 3 hours.
Strain the liquid from the bones and vegetables, and save the liquid. Discard the bones etc.
There you have it!
You can adjust the flavour by adding mushroom ketchup, woscestershire sauce, seasonings etc when you use the stock in another recipe.
The stock makes a great base for chicken soup, casseroles or for cooking rice/pasta dishes.
To make soup:
Heat the stock, add whatever you like (mushrooms are nice; pasta or rice also goes well), adjust the flavour and add some single cream. Lovely!
Apparently, chicken soup has anti-inflammatory properties.
Maria
Vegetable ingredients can be varied, depending on what you have in the fridge, (parsnips, swede etc) but don't leave out the celery. It is the best flavour-giver I know of!
1 chicken carcass leftover from the Sunday roast (with all fat, bones and some bits of meat still attached)
Celery sticks
1 largish onion
About 3 cloves garlic
1 large potato
3 carrots
Whatever herb selection you prefer - I tend to use basil and some dried mixed herbs.
Pinch of parika
Salt and pepper
Dash of olive oil
Dash of soy sauce
Place the chicken in a large stock pot or saucepan and cover with water. Add the raw vegetables, roughly chopped and the herbs, seasoning etc. Bring to the boil and then let simmer for about 3 hours.
Strain the liquid from the bones and vegetables, and save the liquid. Discard the bones etc.
There you have it!
You can adjust the flavour by adding mushroom ketchup, woscestershire sauce, seasonings etc when you use the stock in another recipe.
The stock makes a great base for chicken soup, casseroles or for cooking rice/pasta dishes.
To make soup:
Heat the stock, add whatever you like (mushrooms are nice; pasta or rice also goes well), adjust the flavour and add some single cream. Lovely!
Apparently, chicken soup has anti-inflammatory properties.
Maria
