Home-Made Chicken Stock

You will need:

• Large saucepan
• Spoon
• Chopping board
• Sieve
• Jug

Ingredients:

Chicken carcass

Celery

Leek

Shallots

Garlic

Salt

Water

Method:

1. Place carcass in saucepan on high and cover with water, cover and let come to boil.
2. Roughly chop celery and leek and add to pot, peel & bruise garlic and add to pot, add shallots and salt.
3. Allow to come to the boil, and then reduce to low-med heat and cover, allow to simmer for 1hr.
4. Remove carcass, pour rest of stock mixture through sieve into a jug, allow to cool in fridge - lasts 1wk or freeze for up to 4wks.

Tips:

• The quantities and quality of vegies is not a key part to this recipe, as long as it still has a bit of flavour, you can still use it.
• Great way to use up bits of vegies eg. for the celery I use the centre pieces where the flavour isn't great for salads, but as you are not eating it and the flavour is added with others it is suitable for us in stock!
• Bruising Garlic means: you use the flat of a knive blade to push down on the garlic, it helps the flavours release into stock, with less mess and if you chopped it finely it would go through seive into stock.

Recipe Adapted from

Friendly Food by the Royal Alfred Hospital Allergy Unit.