Jeanette> Chicken Stock 1 chicken (cut up, including bones but with skin removed) 1.5 litres of water (6 cups) 2 onions, roughly cut Peppercorns (however many you like – say, somewhere between 5-15) Large stick of celery chopped 1 carrot chopped Bay leaf 1 teaspoon fresh oregano (or ½ teaspoon dried) Place chicken pieces in a large saucepan and cover with water. Add all vegetables and herbs. Bring to boil. Reduce the heat and allow to simmer for up to another hour and forty-five minutes. Remove chicken and strain liquid to remove the vegetables. Allow stock to settle in a refrigerator and remove fat from the surface after it has formed. Return stock to refrigerator. Use in 3-4 days or alternatively place in freezer. Variation: I also like to add a little fresh garlic and ginger to this recipe. Depends on your tastes.
Posted on: Tue, 15 Oct 2013 06:59:00 +0000