Chicken Stock
INGREDIENTS:
- 3 chicken carcasses
- 3 litres water or fill pot
- 1/2 bunch celery chopped
- 3 carots chopped
- Whole onion
- Peppercorns
- Himilayan salt
METHOD:
- Put all the ingredients in the pot and bring to a simmer for 3-4 hours.
- Remove the brown scum from the surface.
- Once cooked, strain the mixture. The longer you cook it the richer the flavour! When cooled place in fridge until the fat has hardened on top of the stock.
- Remove all fat then you can have stock drinks during the day, cook your meal in it or put it in containers and freeze. It lasts about a week in the fridge. You will know if it goes off, it will taste sour.