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Chicken Stock for Almost No Cost
Whenever you have roast chicken or a chicken casserole using chicken pieces with bones freeze the carcass/bones, and the skin if desired, for later use. Keep all the scraps from vegetables such as pumpkin skins, ends of carrots or parsnips, celery leaves, outer onion skins etc. (scraps from any vegetable except the brassica family). When you have a reasonable portion, spread them all onto a biscuit or slice tray, spray with oil spray and put in the oven to roast when using the oven when cooking a cake or making a casserole etc. Roast for about 30 minutes then remove from oven and allow to cool. Freeze until you are ready to make stock. Take chicken bones/carcass and roast vegetable skins out of freezer. Add 1 teaspoon of apple cider vinegar, salt to taste and add any extra onion or garlic if desired and cover everything with water. Bring to boil then turn to low and simmer for 1-2 hours. Strain saucepan contents and pour liquid into a large casserole dish to cool before putting in fridge to chill. Discard the bones and vegetable offcuts. When stock is cool remove from fridge and skim off solidified fat and remove. Put into smaller plastic containers to freeze and bring out required quantity to use as needed.
Contributed by Kerrie Kean
Editor's note: This is an easy way to make the best tasting stock. You can use beef or lamb bones to make a good meat stock too. With Christmas fast approaching you can save your chicken and turkey bones and use them to make stock. Freeze it and use it as the base for winter soups. Cath
Contributed by Kerrie Kean
Editor's note: This is an easy way to make the best tasting stock. You can use beef or lamb bones to make a good meat stock too. With Christmas fast approaching you can save your chicken and turkey bones and use them to make stock. Freeze it and use it as the base for winter soups. Cath