How To Make The Best Ever Chicken Stock
Welcome to my latest post where I am spying on Dominic while he makes me the best ever chicken stock. I just love a chicken roast or a chicken casserole. They are delicious and perfect for the super cold winter months.
Servings: 8
Calories: 23kcal
Ingredients
Instructions
- Place your chicken carcass in a large pan and fill it half full with water.
- Place your vegetables in the water with the chicken.
- Then add your seasoning and boil for 1 hour on a high heat. Then reduce the heat to a lower setting for a high simmer for a further hour (or until the liquid has reduced by half).
- Every 15-20 minutes skim off the excess fat on the top of the stock.
- Then using a very fine strainer (conical strainer) strain the liquid into a large bowl and then skim off the excess fat.
- Pour into plastic containers and once cool freeze them for later.
Notes
If you don’t know how to skim then grab a ladle, push it into the liquid, until the excess fat fills the ladle and you do this until all the fat has gone. Make sure you don’t remove the rest of the stock as this will produce a bad end result!
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 32mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4050IU | Vitamin C: 5.9mg | Calcium: 38mg | Iron: 0.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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