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Back To All Recipes

Real chicken stock

Make your own chicken stock and freeze it for making soup over Christmas or make a soup now and freeze it.

Ingredients

  • 3 large chicken legs or a whole chicken carcass (ask at butcher counter)
  • 1 carrot, cut roughly
  • 1 onion, skin on, cut roughly
  • 1 leek, chopped
  • 1 stick of celery, chopped
  • 1 garlic clove
  •  Handful of fresh parsley, 2 sprigs of thyme and 1 bay leaf (optional)
  • ½ teaspoon of whole black peppercorns
  • 2 cloves

Method

1.      Put everything into a large saucepan add a pinch of salt then cover with 2 litres of water.

2.       Bring to the boil, then reduce to a simmer and cook for 2hours, skimming when needed.

3.      Pass through a sieve and cool completely.

4.        It will keep in the fridge for a week and for up to three months in the freezer.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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  • info@coeliac.ie
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