Victoria's Blog | Chicken Stock

Chicken Stock

14/11/2010

Categories: Recipes

Ingredients

Chicken carcass
1 and 3/4 pints of water

Instructions

Boil the carcass with the water for an hour with lid on. Cool. When cooled, sieve into a large bowl and place in fridge to set. Before using or freezing, remove fat from top of bowl.

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