June 18, 2011

Home made chicken stock

I love a good chicken stock - preservative free if possible.  I started making my own about a year ago using left over chicken carcass or the left over liquid from boiled chicken.  Yesterday I made a roast chicken, so it was the perfect opportunity to make this delicious stock.



1 roasted chicken carcass with skin and any left over spices
2 bay leaves
1 stick cinnamon
1 medium carrot, halved
2 litres water
sea salt to taste

Bring the above to a boil in a large pot and simmer for at least one hour.  Allow to cool and strain into 3 x 500ml freezable containers with lids.  Use within 3 - 4 days or freeze.