Chicken Stock

Name: Chicken Stock
Total time: 3600 s
Yield: 4 cups
Cuisine: British
Ingredients: Carcasses from one chicken; 5 c water; 1 carrot, roughly chopped (optional); 1 green bell pepper, roughly chopped (optional); 1 medium onion, quartered; 4 cloves garlic; 1 tsp black peppercorns; 2 dried bay leaves; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I took the #cookeverypart mood to heart today and made this chicken stock to use in my plain rice pilaf to confuse my guests later as to why plain looking rice was so tasty. I hope it helps and entertains someone 😉 after all I don’t suppose anybody cooks with an angry face

Bianca Mwale @bianca_eatsy

Saved

Ingredients

1hr

4 cups

Carcasses from one chicken
5 cwater
Aromatics
1carrot, roughly chopped (optional)
1green bell pepper, roughly chopped (optional)
1medium onion, quartered
4 clovesgarlic
1 tspblack peppercorns
2dried bay leaves
Salt to taste

Saved

Steps

1hr

1

Place all ingredients in a shallow pot
2

Bring to a boil then reduce heat to low and cook at a gentle simmer for an hour
3

Taste and adjust broth for salt. Then pour stock through a fine-mesh strainer to discard vegetables and carcasses
4

Store in airtight containers in the fridge for a week or use immediately. I used mine to cook rice and it was so divine