No Frills Chicken Stock
No Frills Chicken Stock

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, no frills chicken stock. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

No Frills Chicken Stock is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. No Frills Chicken Stock is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have no frills chicken stock using 4 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make No Frills Chicken Stock:
  1. Get 1 chicken carcass
  2. Take 4-5 black peppercorns
  3. Take 4-5 rock salt crystals
  4. Take 1 bay leaf
Instructions to make No Frills Chicken Stock:
  1. Strip all the remaining meat off the carcass, take the meat of the drumsticks and wings too and add all of the bones and skin that are inedible to the stock pot. Use your hands to break the main carcass in half. Doing this helps to release gelatine from inside the bone structure to add more nutritional value to your final stock.
  2. Cover the carcass in water, probably about a litre of water. Add your salt and pepper and the bay leaf if you have one. Now leave it all to simmer on the hob for 2-4 hours. Don’t let it sit on the boil or you will have a cloudy murky stock.
  3. Once it is finished, sieve the stock to remove the peppercorns and any small bones. You can store in the fridge for a week or freeze in plastic containers. Use as a base for soup, casseroles or sauces.

So that’s going to wrap this up for this exceptional food no frills chicken stock recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!