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Chicken Bouillon

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Ingredients
  Chicken carcass 1 , uncooked, chopped, giblets cleaned
  Onion 1 Large, quartered
  Carrot 1 Large, sliced
  Celery sticks 2 , sliced
  Bay leaf 1
  Fresh thyme sprigs 2
  Dried chili 1 Small
  Black peppercorns 1⁄2 Teaspoon
  Cloves 2
  Coarse salt 1⁄2 Teaspoon
Directions

Put the chicken pieces in a casserole.
Add the onion, carrot, celery, bayleaf, thyme, chili, peppercorns, cloves and salt.
Pour 1 quart (1 litre/13/4 pints) of water over.
Cover and microwave on HIGH for 15 minutes.
After 15 minutes reduce the power to MEDIUM and cook for a further 20 minutes.
Filter the bouillon (stock).
Discard the solid ingredients and degrease the liquid.
This bouillon (stock) may be kept for 3 or 4 days in the refrigerator in a closed container.
Use it in place of instant bouillon (stock) cubes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday

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