If you have read my previous post about colours, preservatives and ice-cream you will know we did a trial of no colours for my son to see the impact it has on his diet. Since then we have moved on to also cutting out preservatives and additives. When I checked the ingredient list of chicken stock I was shocked, really shocked to see the ingredients. Every single ingredient was on the no list - the ones to avoid.
I had heard of people making their own stock, chicken or vegetable, but always thought, "gosh there is no way I can do that, way too fiddly and hard". Well was I wrong. I dug out my Failsafe Cook book (by Sue Dengate) and found an easy recipe.
Here is what I did:
Skinned a whole chicken
Put the skinned chicken in a large saucepan (whole)
Chopped up a leek and 2 stalks of celery put in the saucepan
Put in some dried parsley and sea salt
Popped the lid on the saucepan, and left it to simmer for 2 hours.
Then strain the liquid, chuck the veggies and eat the chicken!
Oh wow, my house was smelling so wonderful after an hour! And at the end of it I had a HUGE (read huge, I think it will last me all year) pot of chicken stock, and one tender, juicy cooked chicken. I've been using the chicken in salads and sandwiches...boy is it delicious!