Basic Chicken Stock Recipe

Jonathon Emblin

Basic Chicken Stock Recipe

 

 

Method

  • Roast chicken wings in a moderate oven until golden brown (about 20 min).
  • Place wings in pot with water then roughly chop the vegetables and add to the pot with bay leaves.
  • Bring to the boil and skim off any impurities that float to the surface.
  • Reduce the heat to low and simmer uncovered for 2 hours.
  • Allow to cool and strain into a heatproof container. After cooled in the refrigerator and solidified fat can be removed from surface.
  • Keeps for 1 week in the fridge or freeze for up to 6 months.

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