Friday, 6 February 2009

A quick note on chicken stock

Chicken stock is worth making from scratch as it tastes far better than anything you can buy in a packet. You will particularly notice the difference in simple recipes such as those shown on this blog. It takes a good couple of hours to make, but you can make it in advance in a large quantity and then freeze or refrigerate it (no more than a couple of days in the fridge). It will also make the money you spent on your chicken go further.

I use Gordon Ramsay's method:

If you scrape whatever flesh you can from the carcass before you cook it you can then add it back into a saucepan full of stock along with some veg to make a hearty soup.

1 comment:

  1. How cool! I like all your recipes. They all make my money go further :)