RECIPES CHICKEN STOCK RECIPES
CHICKEN STOCK | JAMIE OLIVER RECIPES
This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing
Total Time 4 hours 20 minutes
Yield 4 litres
Number Of Ingredients 12
Steps:
- Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 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. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
Nutrition Facts : Calories 5 calories, FatContent 0.4 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.2 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CHICKEN STOCK RECIPE - BBC GOOD FOOD
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Provided by Barney Desmazery
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours
Yield 1 litre
Number Of Ingredients 9
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 18 calories, FatContent 1 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 1.5 grams protein, SodiumContent 0.08 milligram of sodium
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CHICKEN STOCK RECIPE - BBC GOOD FOOD
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
From bbcgoodfood.com
Total Time 3 hours 5 minutes
Calories 18 calories per serving
From bbcgoodfood.com
Total Time 3 hours 5 minutes
Calories 18 calories per serving
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
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