Chicken Stock

Yesterday’s roast chicken carcass is being made into proper chicken stock today.

We assumed it was just veg and chicken carcass simmered for hours, and checking with BBC Food we found a Nigel Slater recipe that confirms this is exactly what you do.

I’m starting by frying off a mire poix for some extra flavour.

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Then the chicken carcass goes in.

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Then it’s water and simmering time.

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After a few hours simmering it cools a bit, then gets strained.

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Then once it’s fully cooled it’s time to freeze it in tubs.

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As the 80s TV advert said: smeltz guud :D

 

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