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Member recipe

Chicken Stock

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(1 ratings)

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Serves 1 - 4 Batches

I've started making and freezing this to make the most of the carcass - waste not want not!

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  • 1 Chicken carcass
  • 2 Red onions
  • 2 Carrots
  • 1 Leek
  • Half celery heart
  • Half garlic bulb
  • Small handful of peppercorns
  • Bunch fresh lemon thyme
  • 2 Bay Leaves


    1. Cover the carcass with cold water and bring to the boil, skimming froth, fat and sediment periodically. Simmer for 15 minutes.
    2. Add the vegetables, roughly chopped.
    3. Crush the herbs and spices, then add.
    4. Mix well so that all ingredients are submerged. Skim again as necessary. Leave to simmer for 60 - 90 minutes.
    5. Strain and cool. Refrigerate for 2 - 3 days, or freeze for 1 month.

Comments, questions and tips

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26th May, 2011
Simple, but just right, and a decent, straightforward combination of vegetables. It works!
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