Posted on
1 October 2012
by
ewfood
Chicken Stock [1]
Chicken Stock
Ingredients
Chicken bones
Salt
Water
1 Onion
1 Carrot, medium
1 Stick of Celery
1 Bay leaf
1 Sprig of Thyme
3 Large sprigs of Parsley
Preparation
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Roughly cut all the vegetables
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Place all the vegetables in a large pan and cover with water, add salt to taste
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Bring the pan to the boil and simmer gently for 1 – 1.5 hours
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Once cooked strain the contents and skim off the fat when cold
Cooks Note