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Chicken Stock Soup

3/3/2015

1 Comment

 

Chicken Stock

Ingredients
  • 2 kg free-range chicken frames and necks
  • 2 large onions, chopped
  • 2 or 3 sticks of celery, roughly cut
  • 2 large leeks, cleaned and roughly chopped
  • 4 or 5 medium carrots, roughly chopped
  • 3 or 4 cloves of garlic, crushed
  • 1 tbs olive oil
  • 2 tbs dried mushrooms
  • 2 tsp black peppercorns
  • 2 or 3 bay leaves
  •  parsley, sage, thyme, oregano, cumin, turmeric, chilli, cumin 

Method
  1. In a large saucepan, stir fry onions, celery, carrot, leek and garlic in the oil over medium heat for four or five minutes to brown.
  2. Add the chicken and remaining ingredients.
  3. Cover with water.
  4. Bring to the boil and simmer very, very slowly for around three hours. (Add water as necessary to keep everything covered )
  5. Over medium heat, reduce quantity by a half.
  6. Leave to cool and refrigerate overnight.
  7. Next day, remove solidified fat from top of the mixture and store stock in plastic containers.
1 Comment
Foot Fetish Arkansas link
11/5/2022 04:45:52 pm

I really enjoyed your blog, thanks for sharing.

Reply



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  • Home
  • Naturopathy
    • Meet our Naturopaths >
      • Sophie Lorback (Atkin) - Naturopath
      • Belinda McPherson - Naturopath
    • The constultation
    • Conditions We Treat >
      • Womens health
      • Allergies: seasonal and food
      • Digestive health
      • Childrens health
      • Sleep, stress and anxiety
      • Energy and fatigue
      • Pain and inflammation
      • Weight management
      • Headaches and muscle tension
    • Naturopathic Testing >
      • Pathology testing
      • Food intolerance testing
      • NES Body Scan
    • Testimonials
  • Book Online
  • Contact Us
    • Opening Hours
    • Privacy Act & Disclaimers
  • Resources
    • Workshops
    • Recipes >
      • DIY Home Remedies
      • Soups
      • Main meals
      • Salads
      • Snacks
      • Special Occasions and Treats
      • Drinks
    • Newsletters
    • Articles and information
    • Library