Real chicken stock
Use your chicken bones to make real chicken stock. A wonderful base for soups and sauces.
What you need
- 2 small onions, peeled and chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 200 g leeks, trimmed and chopped
- 1 chicken carcass, cut into 4
- 20 black pepper corns
- 3-4 sprigs fresh thyme
- 2-3 bay leaves
- 450 ml dry white wine
- 2 1/4 l cold water
Place the vegetables in a pan with the chicken, peppercorns and herbs. Cover with the wine and water.
Bring to the boil and simmer for 1 hour, removing any fat that appears on top and keeping clean the sides of the pan above the stock.
Slowly pass the stock through a fine sieve and discard the vegetables and chicken pieces. Use as required.
Use as a base for soups and sauces.
Freeze your stock in suitable measures - eg 150ml, 300ml or 600ml.
|Per portion||Per 100g||Men||Women|
|Fat (saturated) (g)||0.57||0.02|
|Salt (equivalent) (g)||0.47||0.01||7||5|
|Per Portion||Per 100g||RDA|
|Vitamin A (µg)||2843||90.1||800|
|Vitamin B-12 (µg)||0.00||0.00||1|
|Vitamin B-6 (mg)||1.13||0.04||2|
|Vitamin C (mg)||55.8||1.77||60|
|Vitamin D (µg)||0.00||0.00||266|
|Vitamin E (mg)||2.92||0.09||10|
|Pantothenic acid (mg)||0.79||0.03||6|