The basis for so many recipes is a good stock. This is my chicken stock, but any meat can be used. If it's not needed straight away then I just freeze it in 250ml lots.
Trim and wipe the bones, remove the fat and marrow and gash meat well.
Put bones, salt, meat and water into the stock pot or saucepan.
Let them soak for 1/2 to 1 hour
Put the pot to boil slowly.
Wash the vegetables and cut up roughly.
Put them into the stock pot, aslo the herbs, peppercorns and cloves.
Simmer gently 4.5 hours
Strain and allow to cool
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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