Chicken stock Free recipe And Books

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Chicken stock Free recipe and books

So you would like to know how to make Chicken stock Free recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

chicken stock
jamie oliver
naked chef

for 4 litres of stock:
2kg raw chicken carcasses chopped
1/2 whole head of garlic broken up but unpeeled
5 sticks of celery roughly chopped
2 medium leeks roughly chopped
2 medium onions roughly chopped
2 large carrots roughly chopped
3 bay leaves
3 sprigs of flesh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
6 litres cold water

In a large deep thickbottomed pan place the chicken carcasses garlic vegetables all the herbs and the peppercorns.
Add the cold water and bring to the boil then turn the heat down to a simmer. Continue to simmer for about 3 to 4 hours skimming as necessary then pass the stock through a fine sieve.
Allow to cool for about half an hour then refrigerate.
Once the stock is cold it should look clear and slightly amber in colour.
At this point I normally divide the stock into small plastic containers and freeze it. It keeps well in the fridge for about 4 days and in the freezer for about 2 to 3 months.

Chicken stock is a really useful thing to have in the fridge or freezer and I make a month`s supply at a time. I usually buy chicken winglets and thighs and you can get realty cheap carcasses of chicken from your butcher. I`ve even made chicken stock out of the leftover carcass of a Sunday roast chicken. I just plonk it in a pot and treat it exactly the same as the recipe above (the stock is perfectly all right not quite as clear but it tastes lovely).


We truly hope you will like this American recipe, and enjoy your tasty Chicken stock Free recepie. Check out these great recipe books and learn how to make Chicken stock Free!
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