Thursday, June 21, 2012

Homemade Chicken Stock

Ingredients for Chicken Stock

Bring to boil...........

After 1 hour....2 more hours to go....

Strain the stock

Chill the stock overnight and remove the fats on top!! yeee yucks >0<

Recipe adapted from Periplus 'Classic Essential Soup'
(yield 1.5L stock)
  • 1.5kg chicken bones
  • 2 large onion, roughly chopped
  • 3L water
  • 2 medium carrots, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 bouquet garni (bay leaves, flat leaf parsely & thyme)
  • 12 black peppercorns

  1. Place chicken bones & onions in a baking tray. Bake in preheated oven at 180 deg cel for 50mins until well browned.
  2. Transfer baked bones & onions into a stock pot. Add in water and rest of the ingredients. Bring to boil. Lower heat and simmer, uncovered for 3 hours. Cool down slightly.
  3. Strain stock through a fine sieve and discard solids. Chill in fridge overnight and remove any fats that has set on the top before using.

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