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    Homemade Chicken Stock

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    Homemade Chicken Stock

    • Cooking time: 2 minutes
    • Total time: 2 minutes 5 minutes

    Ingredients

    • 1.5 litres cold water
    • Carcass of the leftover meat
    • 1 roughly chopped carrot
    • Sprig of thyme
    • 1 peeled, quartered onion
    • 6 whole black peppercorns
    • ½ tsp salt
    • The parsley stalks left over from the chicken stuffing

    Method

    1. Strip the carcass of the leftover meat. Put the meat in a bowl, cover and refrigerate. Break up the carcass and put it in a large saucepan with 1 roughly chopped carrot, 1 peeled, quartered onion, 6 whole black peppercorns, ½ tsp salt, the parsley stalks left over from the chicken stuffing and a sprig of thyme.
    2. Cover with 1.5 litres cold water and bring to the boil.
    3. Skim off any scum that comes to the surface, then reduce the heat to a simmer. Cover and cook for 2 hours. Strain the stock into a bowl and set aside until cold. Spoon off any fat from the surface and discard. Cover and keep in the fridge for up to a week, or freeze for up to 2 months.

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