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Homemade Chicken Stock
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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
Cook's tipMake it easier to use stock. Pour the cooled stock into plastic boxes or washed plastic milk bottles in measured amounts of 450ml - just the right amount for gravy. That way, you only thaw the right amount each time.
Other sides to include for Lemon and Parsley Roast Chicken:
Classic chicken gravy
Thyme-roasted potatoes
Honey-roast parsnips
Fennel-spiced kale
Steamed carrots
Typical values per serving:
Energy |
222kJ 53kcals |
---|---|
Fat | 2.5g |
Saturated Fat | 0.7g |
Carbohydrate | 0.5g |
Sugars | 0.3g |
Protein | 7.1g |
Salt | 1g |
Fibre | 0.2g |
This recipe was first published in Mon Jan 01 00:00:00 GMT 2007.
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