Make Your Own Chicken Stock
by sarah koh
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Many stock cubes contain high levels of salt and low levels of nutrients. But nothing could be more simple than making your own stock, and if you make it in large batches you can freeze it for later use. You can use you stock as the basis for a delicious soup - serve it with a whole-grain roll-or as the basis of a nourishing stew or a piquant sauce.
For ingredients, you shall prepare for the bones of a chicken, and, if available, a ham bone or a veal knuckle (ask your butcher for one), 2 leeks (coarsely chopped), 2 large carrots (scrubbed but not peeled, coarsely chopped), 2 ribs celery (top included, coarsely chopped), 3 large onions (coarsely chopped), 6 sprigs parsley (coarsely chopped), 1 large clove garlic, 2 cloves, 1 tbsp of peppercorn,lemon rind from half a lemon
The making : Place the bones in a stock pot and cover with cold water. Bring to simmering point - do not allow to boil. Simmer for at least 1 hour, then add all other ingredients and more cold water to cover, if necessary.
Return to simmering point and simmer for another 2 hours. Then strain through muslin or use a non-metallic colander. Refrigerate, and when stock has set remove any fat from the top. Use or freeze, as required.
Let's grabbing some simple and delicious soup recipes from my soup recipes website at http://www.soup-master.com
Article Source: www.homehighlight.org
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