Can someone please let me know how to make it, Thanks heaps for your help
muffin2,
Oct 23, 11:42pm
chicken stock - get 2 chicken carcases, put in a large based saucepan with a litre of water bring to boil and add roughly chopped carrot, onion and celery simmer for 2-3 hours and strain off
chatsmom,
Oct 24, 12:04am
Gordon Ramsay has some recipes - probably can you tube them
fifie,
Oct 24, 12:12am
Beef stock roast beef bones and onion chunks till going brown, around 30 mins. Add to stock pot with water, carrots chopped, 2 bay leaves few peppercorns, salt, some garlic and simmer 11/2-2 hours. Cool strain.
uli,
Oct 24, 12:32am
I would roast the chicken carcasses too before boiling - much better flavour.
moggie,
Oct 24, 2:18am
Thanks heaps for everybody's help, will make some on the weekend
awoftam,
Oct 24, 5:22am
Yes. Adds depth.
daarhn,
Aug 14, 6:44pm
+1 Especially full of flavour when stock used for rissotto's.
When I make my Jewish Penicillin (Chicken Matzo Soup) after chicken simmered as stock, I then roast the meat afterwards then add back into the broth shredded when serving. You get to lots of chicken stock/ roasted flavourings bursting through with each spoon full. Fixing those ailments in no time. Oy Vey!
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