Chicken Stock
Total time
- Left over roast chicken carcass
- 2 carrots
- 2 onions
- 2 sticks celery
- 2 bay leaves
- I had already roasted a chicken and had a few other pieces left over, so I broke it up and put it in my largest pan.
- I roughly chopped up a couple of carrots, a couple of onions and some celery – without peeling them.
- I added a couple of bay leaves to the pot and added water until the pot was almost full.
- I then bought it to the boil, before reducing the heat to a simmer and then I reduced the heat further.
- Every so often I skimmed the top with a spoon to get rid of any residue that rose up.
- I let this continue for three or four hours whilst getting on with the rest of my cooking, adding water as required.
- I then strained the mixture and discarded the bones and vegetable remains, leaving the stock.
- I cooled this quickly by putting the pot in a sink of cold water before refrigerating it.
- Once cool I separated it into individual sized portions to freeze until I need them.
Recipe by The Paleo Network at https://paleo.com.au/chicken-stock/
3.5.3208