June 17, 2013

Its certainly the weather for Slow cooked meals.  One of the key ingredients in making slow cooked casseroles is a good stock.  Making your own is the best way to ensure amazing flavour, as well as avoiding all the nasty chemicals/sugar that is added to store bought stocks.  Follow this recipe for your home made chicken stock and this will keep you going for a while.  Keep in containers in the fridge/freezer, or in ice cube trays if less is needed for certain meals.

Basic Chicken Stock

1 whole chicken
2 litres of filtered water
2 tablespoons freshly squeezed lemon juice
1 large onion chopped
3 celery sticks chopped
2 cloves garlic
1 bunch parsley
1 bunch rosemary
1 bunch thyme
2 bay leaves
Sea salt and pepper to taste

The How To
Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs
Bring to a boil, and remove foam that rises to the top
Reduce heat, cover and simmer for 6 hours
Remove whole chicken with a slotted spoon
Remove chicken meat from the carcass and reserve for other meals
Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
Skim off fat and place stock in a jar or covered container in your refrigerator


*Lee Holmes, Supercharged Food

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