Tesco Food Officialのインスタグラム(tescofood) - 3月17日 21時29分
Chicken stock is the cornerstone of countless soups, sauces and classic dishes - but how do you make it? This resourceful recipe will show you step-by-step how to take the leftovers from a roast chicken and build them into a simple but flavourful stock.
Ingredients
leftover roast chicken bones
1 onion, peeled and roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
3 bay leaves
handful fresh thyme
1 tsp sea salt flakes
½ tsp black peppercorns
Method
1. Put the bones from the leftover roast chicken carcass in a large lidded saucepan, separating any large pieces so they fit easily. Add the chopped veg, whole herbs and salt and pepper.
2. Pour over 1.5ltr cold water, then cover the pan with a lid and place over a medium heat. Bring to a simmer, then reduce the heat to low and allow to simmer gently for 1 hr.
3. Strain the hot stock through a colander or sieve into a large jug to remove the bones and flavourings.
4. The hot stock can be used straight away or allow to cool completely and store for use later. The stock will keep in the fridge for 3-4 days in a sealed container or can be frozen for up to 3 months. Defrost fully overnight in the fridge before use.
Tip: To create a clearer stock, line the sieve with a muslin cloth and strain the stock again after removing the bones, veg and herbs.
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2019/3/17
