Homemade Chicken Stock from Roast Carcass
Ingredients
- carcass of 2 roast chickens
- 2 carrots
- 1 red onion
- a handful of celery
- salt
- seasoning
- 1.5 pints of water
Preparation
Use the carcass of roast chicken or turkey and add leftover vegetables like carrots, onion, and celery.
Include salt and seasoning to taste.
Add 1.5 pints of water and place everything in a pressure cooker or normal stockpot.
Boil or simmer for 20-25 minutes.
Taste the stock and adjust salt or seasoning if necessary.
Strain the stock and allow it to cool completely.
Freeze the stock in individual portions, such as using a mini muffin tray.
Optionally, shred the cooked vegetables and chicken bits by hand and use with ready-made shortcrust pastry to make chicken parcels.
Use the homemade stock in soups, casseroles, stews, pilafs, or biryanis for added flavor.