Bring all ingredients to the boil, then reduce heat and simmer for 20 minutes.
To cook a whole chicken, trim and clean the chicken, Submerge it in the simmering stock breast side down
And bring back to the boil. Simmer 20 minutes.
Turn the chicken and simmer another 3 minutes.
Put a lid on and allow the chicken to cool in the stock.
Master stock, once cooled, strained and refrigerated can be used again and again.
Water can be used to dilute the stock. Each time you re-use the stock, top up with fresh flavourings.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
» 13h ago