Ingredients :
- 1 chicken carcass
- Chicken giblets
- 1 large carrot
- 2 onions
- 2 stems celery
- 4 cloves garlic
- 1 piece fresh ginger
- 2 bayleaves
- 2 pinches salt
Method :
- Put a large pan on the stove and half fill with water. Bring to the boil and add the chicken carcass and giblets.
- When foam appears on the surface, skim off with a large spoon or ladle and discard.
- Wash and peel the other ingredients
- Add to the pan, cover and leave to simmer for 1 and a half hours on a very low heat
- You can use half the stock to make a vegetable soup, which is what I did at the weekend. Just add whatever veg needs using up, cover and cook over a moderate heat for 30 minutes. Then blitz in the liquidiser and serve.
- Freeze the stock you don"t need in recipe-size portions.
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