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:
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2817887.ece
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.
I use Gordon Ramsay's method:
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2817887.ece
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.
How cool! I like all your recipes. They all make my money go further :)
ReplyDelete