Name: Chicken Stock - recipe tin eats
Yield: 2 litres
Ingredients: 2 kg chicken carcass, raw (see note); 1 carrot (medium), unpeeled, cut into 4 equal pieces; ½ onion, peeled and halved; 1 celery stem and leaves, cut in four; ½ tbsp black peppercorns; 1 tbsp apple cider vinegar (see note); 2 bay leaves, fresh (or 1 dried); 2 thyme sprigs (or ½ tsp dried leaves); 3 parsley sprigs; 3 litres water (just tap water, cold)

Ingredients

(Servings: 2 litres)

2 kg chicken carcass, raw (see note)

1 carrot (medium), unpeeled, cut into 4 equal pieces

½ onion, peeled and halved

1 celery stem and leaves, cut in four

½ tbsp black peppercorns

1 tbsp apple cider vinegar (see note)

2 bay leaves, fresh (or 1 dried)

2 thyme sprigs (or ½ tsp dried leaves)

3 parsley sprigs

3 litres water (just tap water, cold)

Chicken Stock - recipe tin eats

Ingredients

Steps

Nutrition Facts

Comments

Chicken Stock - recipe tin eats

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts