Save to your scrapbook
Homemade Chicken Stock
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in January 2007.