Sunday, September 5, 2010

A chicken, Pt 3. Stock.

The chicken carcass and all the bits of leftover skin went into a pot of water with some chopped onions and carrots, salt, and pepper. I simmered them for about three hours then strained out the solids, leaving this good strong chicken jelly:

The jelly/stock went into the freezer for me to use next time I make soup or risotto.

I picked all the little bits of meat off the carcass …

… and used them in some yakisoba I made for my dinner.Nothing fancy and not worth photographing.

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