Stock is usually one of those things that even chefs don't have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we've had our Sunday roast - I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you'll probably get a cleaner-tasting stock if you use raw carcasses.
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
Try this: If you still think you can't be bothered to make stock, then use some good chicken bouillon, or simply buy it premade.
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 10 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 135.8mg||5 %|
|Potassium 870.1mg||23 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 24.2g|
|Protein 5.1g||7 %|
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Calories per serving: 147
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