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Household Stock

21st.Century.Chef's picture
Ingredients
  Chicken carcasses 2 (Neck And Feet (Claws And Papery Skin Removed)
  Mutton bones 1 1⁄2 Kilogram
  Bay leaves 4
  Black peppercorns 12
  Mace blades 2
  Salt 1 Teaspoon
  Vegetables 1 Cup (16 tbs), scrubbed, washed and roughly chopped without peeling
  Onions 2 Large, roots removed
  Carrots 2 Medium
  Turnip 1
  Celery stalks 2
  Parsley stalks 5
  Ginger 2 Inch
Directions

GETTING READY
1. Wash the chicken pieces, carcasses, giblets, neck and feet and mutton bones till clean
2. Cut into manageable pieces and wash again

MAKING
3. In a large stock pot, add 4 liters cold water and all ingredients and mix well. bring to the boil and then lower heat. Simmer for 2-3 hours while skimming constantly as scum forms.
4. Strain the stock, cool and chill overnight. Remove any fat from the top and freeze

SERVING
5. Use as required in soups, casseroles etc,

TIP
Use within 1-1 1/2 months

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes

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