Recipe from Thabisa Dingiswayo
Makes about 1 litre
Makes about 1 litre
This tasty stock can be used to flavour soups, stews or any other dish that requires stock. Shop-bought stocks are often very salty, so rather make your own. It’s also a
great way to use the chicken carcasses that you would normally throw away.
1 cooked chicken carcass or bones from 4-6 portions
1 large carrot, quartered
1 large onion, quartered
1 celery stalk with leaves, quartered
6 cups (1,5 litres) water
2 sprigs parsley
2 bay leaves
3 whole cloves
5 black peppercorns
1. Place all the ingredients in a large pot.
2. Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to
develop the flavours.
3. Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.
4. Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock.
great way to use the chicken carcasses that you would normally throw away.
1 cooked chicken carcass or bones from 4-6 portions
1 large carrot, quartered
1 large onion, quartered
1 celery stalk with leaves, quartered
6 cups (1,5 litres) water
2 sprigs parsley
2 bay leaves
3 whole cloves
5 black peppercorns
1. Place all the ingredients in a large pot.
2. Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to
develop the flavours.
3. Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.
4. Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock.
